DUNBAR'S MIXED BREAD STUFFING

Dunbar's Hearty Mixed Bread Dressing
Recipe courtesy of Celestine Dunbar, New Orleans, LA

Serves 8

1 1/2 cups pre-packaged chopped, fresh seasoning blend (onions, celery, bell peppers)
1/2 tablespoon cayenne pepper
1/2 tablespoon black pepper
1 1/2 tablespoons Creole seasoning-spice mix
1 1/2 tablespoons minced garlic
1 pound boneless, skinless chicken or turkey (may be cooked or raw), cut in irregular sized pieces
water or chicken broth, as needed
1/2 pound crumbled cornbread
1 pouch Stove Top stuffing for chicken (herbs already added)
3/4 cup Reising’s New Orleans seasoned French bread stuffing mix
4 eggs
1 stick margarine, cut into pieces


Preheat oven to 350 degrees. Bring water to boil in large stockpot. Add all seasonings and chicken. Return to boil.

Cover, reduce heat to medium-high and cook 15 minutes. Remove from heat.

Carefully pour liquid into very large, deep casserole dish. Stir in cornbread. Stir in Stove top mix. Stir in Reising’s mix.

One at a time, break eggs over dressing and stir quickly to incorporate. Repeat until all eggs are used.

Dot top of casserole with margarine. Cover tightly with foil. Bake for 30 minutes.

Uncover and bake an additional 30 minutes or until top and edges are golden.

Serve.