Momma's Cornbread Dressing

Momma's Cornbread Dressing

49

"A pure country, Texas-style cornbread dressing."

Ingredients

servings 520 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 79.4g
  • 26%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 2464 mg
  • 99%

Based on a 2,000 calorie diet

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Directions

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  1. Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
  3. Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
  4. Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).
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Reviews

49
  1. 65 Ratings

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I suate` to celery and onion before adding to the cornbread mixture, and added 1/2 c. melted butter to the mix.

Turned out great I did add some extra spices. I used jiffy cornbread mix and it gave the dressing a sweet taste but not overly sweet.

I've made this so many times at the holidays here in Texas. It's so much like my grandmas recipe- she would be proud of me! My coworkers say its the best they have ever eaten, which is a compl...

you need to add some green onion and bell pepper to the chicken as it boils for the broth , oh and some celery. really thinks that make a big difference.

This recipe was incredible! This was my first Thanksgivings dinner and I'm no chef. My entire meal came from allrecipes.com and everything was perfect. This dressing was so good it was the first...

This is a good basic recipe. I add sauted bell pepper, celery, onion, mushrooms to crumbled corn bread. I also add raw eggs before baking to bind together. I add a small jar of pimentos for co...

This is great dressing recipe. I left out the boiled eggs and it still turned out wonderful. This is the recipe I'll use from now on.

As the original cooks of the family hang up their aprons, I've been forced to learn and this recipe was perfect! With some tips from my mom, I did some slight changes: I used both yellow and me...

I made this at Thanksgiving and everyone said it was wonderful. Thank you!