Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
2 bags dry corn bread stuffing mix
7 slices oven-dried white bread
1 sleeve saltine crackers
8 Tbsp. butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 tsp. salt
Freshly ground black pepper
1 tsp. sage (optional)
1 Tbsp. poultry seasoning (optional)
5 eggs, beaten
Preheat oven to 350°
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat.
Add the celery, onion & cook until transparent, approximately 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy.
Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.