“A truly 'Deep South' cornbread dressing. My mom's, of course!” - by Kim Benton
Ingredients
Adjust Servings
Original recipe yields 10 to 12 servings
Directions
- Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.
- Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.
- In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.
- Bake in preheated oven until top is browned and center is firm, about 30 minutes.
Nutrition
Amount Per Serving (10 total)
- Calories
- 725 cal
- 36%
- Fat
- 39.4 g
- 61%
- Carbs
- 51.5 g
- 17%
Based on a 2,000 calorie diet
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Reviews (49)
Rate This Recipe
"I thought this was really good. It is the same basic recipe I've always used except for the cream of chicken soup. It definately makes a difference for the better in terms of taste and texture. I d..." See moreid not include chicken in mine so I used one can of chicken broth in place of the stock and I sauted the onion and celery in a bit of butter before addint to the mixture. I will definately be using this recipe for dressing from now on."
TBH
"This dressing recieved rave reviews from my in-laws. All of them are fantastic Southern cooks and know how to throw a dressing together WITHOUT following a recipe. My first try at this (Christmas di..." See morenner) was a big success! I substituted more cornbread (in total 3 boxes of Jiffy cornbread mix) instead of using biscuits."
Elizabeth Woodward
"Thanks for a great recipe! This was so easy that even I got it right! Folks who normally won't eat dressing went back for seconds and there no leftovers. A tip for those like me who need "paint by ..." See morenumber" instructions... where the recipe says "soak" and doesn't say how much, I used 2.5 Cups. And, one recipe (one pie tin) of cornbread was about 5 cups. Also, there are so many different types of "biscuits" from buttered to buttermilk... I used a store brand (HEB) frozen pack labeled "Biscuits Southern Style" rather than the pack labeled buttery or buttermilk. Not sure how much difference that made. Yummy recipe!"
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