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Cornbread Dressing With Gravy

Cornbread Dressing With Gravy

  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 45 m
candace

candace

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 1471 mg
  • 59%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

GormandJim
32

GormandJim

11/20/2009

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.

candace
22

candace

10/6/2010

(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 not use what works just as well!

Johnnie
8

Johnnie

9/26/2011

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

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