Cornbread Dressing With Gravy

candace 0

"A family favorite. My 71-year-old dad's mother made an old-fashioned cornbread dressing without the modern convenience of cream soup mixes and bagged stuffing mix. She taught my mother, who passed this version on to me. I believe people came to my mom's house for Thanksgiving and Christmas for this one dish! Everyone asks for the recipe when I bring it along for a holiday potluck, or they tell me how much it reminds them of the old-fashioned dressing their grandmother made."


2 h 45 m servings 458 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 1449 mg
  • 58%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking dish or roasting pan. Prepare the cornbread mix according to package directions, bake, and let cool.
  2. Remove the cooled cornbread from the pan, and crumble it into a large bowl. Mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup. Stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients. Stir in the eggs, melted butter, and salt and pepper.
  3. Lightly pack the mixture into the prepared pan, and bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
  4. To make gravy, place 2 cups of cooked chicken meat, 1 cup of chopped onion, 1 cup of chopped celery, 4 cups of chicken broth, and the hard-cooked eggs in a large saucepan over medium-low heat, and simmer, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes. Mix the cornstarch with water to make a paste, and stir into the gravy. Bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally. Serve over stuffing casserole.
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  1. 13 Ratings


This lacks an essential ingredient that my grandmother insisted on putting in her dressing, which was the best I have eaten: lots of rubbed sage.

(MESSAGE FROM CANDACE) This dressing does not lack the SAGE, it's in there from the herb-season stuffing mix. OF course my grandmother put in her seasonings, but with this modern convenience-why...

This is the best stuffing recipe ever! I didn't change a thing.

This is a great dressing recipe- very satisfying result. Though I was initially disappointed when I scrolled down to see that there were at least 2 cans of 'cream of' soups required. The intro...

My mom would make this all of the time but would use cornbread that was already cooked instead of the ingredients for cornbread. I love dressing and especially with gravy. I usually cook this an...

This was my first time making dressing. I followed this receipe step by step and my family loved it. Thanks Candace for sharing. I will always use this receipe for Thanksgiving and Christmas.

excellent recipe! i will definitely make this again. my only change was adding thin butter pats to the top before baking.. it is fattening already, so why not go all the way:)

never made dressing before n got great reviews

This dressing is awesome! Closest I have found to my deceased grandmother's dressing. I have tried others on this site and they pale in comparison. Love this recipe!