A recipe for southern cornbread stuffing requires ingredients such as cornbread mix, boneless chicken breasts, onions, celery and cream of chicken soup. Day old bread pieces are necessary as a binding ingredient to tie all the flavors together and give the dish texture.
To make southern cornbread stuffing with chicken, place 4 skinless boneless chicken breast halves into a large pot, and pour just enough water in the pot to cover chicken. Boil for one hour, remove the chicken from pot, and shred using a fork. Reserve 4 to 6 cups of chicken broth. Following the directions on the package, prepare 1 package dry cornbread mix in an 8-by-8-inch baking pan. After the cornbread is ready, crumble cornbread into a large bowl.
Tear 1 day old loaf white bread into small pieces, and mix in with crumbled cornbread. Melt 4 tablespoons butter in a saucepan, and add 1/2 cup each chopped onions and celery. Cook the vegetables slowly over medium heat, stirring occasionally, until tender. Stir vegetables mixture into cornbread mixture, and then stir in the shredded chicken. Stir in 4 cups of reserved chicken broth, 1 can cream of chicken soup, 1/8 teaspoon garlic powder and 2 teaspoons poultry seasoning.
Stir in 1/2 teaspoon black pepper and 6 eggs. Use a potato masher to blend mixture into a gelatinous consistency. Add more broth, if needed. Spread the mixture into a 9-by-13-inch baking dish, and bake for 30 minutes at 350 degrees Fahrenheit.