A classic, homemade Southern-style cornbread dressing made from scratch with crumbled cornbread, chicken, seasoned broth, sage, and fresh vegetables. This recipe makes a large batch, perfect for holidays and family gatherings.
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In a very large mixing bowl, crumble the two pans of cornbread.
Add the shredded cooked chicken to the bowl. Ladle in seasoned chicken broth, saturating the cornbread mixture.
Pour in the entire bottle of sage.
Crack in the eggs and add the butter.
Add the chopped celery, bell pepper, green onion, and onion to the bowl.
Mix all ingredients thoroughly until well combined. The mixture should be very moist.
If using, add the cream of mushroom soup and mix again.
If the dressing appears too dry, add more chicken broth until it reaches a wet, spoonable consistency.
Pour the dressing mixture into two large baking pans, spreading it evenly.
Bake at 450°F for 30-40 minutes.
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