Cornbread Dressing I Recipe - Allrecipes.com
Cornbread Dressing I Recipe
  • READY IN hrs

Cornbread Dressing I

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    45 mins
  • COOK

    30 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
  4. In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
  5. Bake in the preheated oven for 30 to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 25, 2006

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!

 
Most Helpful Critical Review
Oct 11, 2003

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.

 
Nov 21, 2004

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:)

 
Nov 21, 2011

As I am reading some of the reviews about my recipe and pondering why some of the reviewers are having problems with the dressing either being too moist or too dry, it occurs to me that it has to do with how much liquid is lost in the boiling of the vegetables. If after you boil the onions, celery, butter and chicken broth, you strain out the onions and celery, add them to the cornbread mixture, and then measure out 2 1/2 cups of broth to add to the cornbread mix, that seems to be the perfect amount of liquid. My least favorite part of making this dressing is getting the raw sausage thoroughly mixed in with the cornbread/biscuit mixture. Found a cure. Don't know why it took so long to think of it...must be old age! If you will take about 4 of the biscuits, tear them a little and put them in a small food processor along with the raw sausage and chop for a few seconds, then it is easy to mix in with the rest of the batch. On a side note, I only use "hot" sausage. It adds more flavor.

 
Jun 28, 2004

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!

 
Nov 09, 2003

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.

 
Nov 25, 2005

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.

 
Dec 26, 2003

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

 

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Nutrition

  • Calories
  • 549 kcal
  • 27%
  • Carbohydrates
  • 53.3 g
  • 17%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 2145 mg
  • 86%

* Percent Daily Values are based on a 2,000 calorie diet.

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