Southern Cornbread Dressing54 Reviews
- Prep: 1 hr 15 min
- Cook: 30 min
- Ready In: 1 hr 45 min
“This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.” - by Holly
Original recipe yields 18 servings
- Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
- Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
- Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
- Bake in the preheated oven 30 minutes, or until golden brown.
Amount Per Serving (18 total)
- 284 cal
- 8.9 g
- 31.4 g
Based on a 2,000 calorie diet
Reviews (54)Rate This Recipe
"Excellent recipe. I made some adjustments...used all cornbread (no white bread) and added a pound of sage sausage. Needed to cook twice as long as stated. Lovely!..." See more"
"I have never been a stuffing fan- I would just always take a liitle to be polite , but this is absolutly the best on the planet. I would eat the whole pan if I could, my thanksgiving guest would agree..." See more! Thanks for sharing! Erica"
"This was a big hit at our Thanksgiving dinner. Everyone piled it high on their plates and then got seconds. I will definitely be using this recipe again. It was sooo delicious. I only used about h..." See morealf a loaf of white bread. I could not find a 16 oz cornbread mix. I used one Jiffy 8.5 oz mix and one Shawnee Mills 5 oz mix, made them separately, and then crumbled them into the bowl. Turned out great! Thanks, Holly, for sharing this awesome dressing recipe! It tastes as good as, if not better than, my mother-in-law's wonderful dressing!! When I made this recipe again, I made it the day ahead and placed it, covered, in the refrigerator. The next day, I baked it and it was wonderful! Being able to make it the day before made my Thanksgiving Day a bit less stressful!!"
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