"This recipe has been handed down in my family for several generations, however, this is the first time it has been written with amounts of ingredients rather than a dash of this or a pinch of that. It was a real feat to get my mom to measure the ingredients before she mixed them all together. Enjoy!" — Beth Dillard
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1 (12 ounce) package
refrigerated biscuit dough
1 (8 ounce) package
corn bread mix
ground black pepper
2 (14.5 ounce) cans
Wow! I took this dressing to a family gathering today and everyone flipped. I made two pans, for twenty people, and they could have eaten three. The only change I made was to add a can of cream of chicken soup in place of one of the broths, which I think really made this dish special, used garlic cheese biscuits instead of plain, and sauted the onion and celery with a bit of garlic. My family just went on and on about how good it was. I was very proud of this dish and will never make my dressing any other way. Too bad there are not 10 stars here. It certainly deserves it!
Be careful. The amount of cornbread and biscuits the recipe called for made the dressing too dry for our liking. But with a good gravy it was redeemed.
This recipe has all my favorite ingredients and smells delicious. But unfortunately it came out of the oven like a sticky glob:( Maybe there was to much broth. Maybe another try and it will be better:)
I prepared this dressing exactly as written and it was wonderful! This is the best dressing I have ever tasted. I have been looking a LONG time for a dressing that my kids would eat and this is it! Thanks for sharing this delicious recipe!
This went over great at Thanksgiving. And I loved losing the raw egg drama. As long as this gets brown you know it is done. And it was perfect, not overpowering! I skipped the boiled eggs as we are not fans of boiled eggs.
Perfect cornbread dressing recipe. Just the right flavor and moistness I wanted. I did add a bit more sausage and I cooked it first. But after eating it, I don't think it needed the extra sausage. I also sauteed the onions and celerey in the butter and then added everything to the biscuits and cornbread.
I used whole wheat refrigerated biscuits. When I crumbled the cornbread and the biscuits I did not use all that I had made. I used four cups of each as specified in the directions.
For my first time making dressing I had to have a recipe that included boiled eggs- like my grandmother used to make. I didn't add sausage and I cut the cornbread by 1/2 a cup-- but it came out wonderfully! It was a huge hit with my family and I loved it! Thanks
this recipe made my thanksgiving dinner a real hit!
i used some sage flavored crumbled sausage as well and it was fabulous.
* Percent Daily Values are based on a 2,000 calorie diet.
Cornbread Dressing I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 293
This rich Southern dressing includes chicken and eggs.
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