3 cups shredded rotisserie chicken
2 cups chopped onion
3 cups chopped celery
6 cups crumbled yellowncorn bread (8 x 8 pan)
3 cups crumbled dry toast ( 6 slices)
2 T poultry seasoning
1 T celery seed
1 t sage
1 t salt
1 1/2 t black pepper
4 eggs, well beaten
2-3 cups chicken broth
Mix all ingredients except broth together until well blended. Add broth slowly, mixing in until dressing is moist but broth does not puddle. Spoon into a greased 9 x 13 pan. Press into pan. Bake until brown; 40-50 minutes. Do not over bake. Serve with a side of chicken gravy.
***From frozen: Defrost for 24 hours in refrigerator. Do not thaw on counter as dressing contains raw eggs. Bake thoroughly. I like to serve "chicken 'n dressin' " with baked sweet potatoes and green beans. Enjoy!!!
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