Recipe by SMATTERCHU
"A family tradition for over 70 years, this recipe has ruined me for all other dressing. I can't eat anyone else's! Serve with giblet gravy."
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1 (6 pound)
medium onion, chopped
salt to taste
2 (9x9 inch) pans
cornbread, cooled and crumbled
seasoned salt to taste
crushed red pepper
I'm very particular(being a southerner)about my dressing......THIS IS WONDERFUL.YUMMMMMMM!! JUDITH
WAY too labor intensive to end up dry and crumbly and tasting like Stove Top Stuffing. Not nearly Southern or country enough for me (being from the deep South), but my family of Northerners loved it!
I messed up by making this dressing recipe a couple of Thanksgivings ago. Now I have the make the dressing for everyone! It's a huge hit for our extended family. I've adapted the recipe by not stirring it while it bakes and adding the chicken before I put it in the oven to bake. It ends up being a very flavorful, moist, traditional southern dressing. It is a lot of work, but well worth it. My only other advice is to not overbake your biscuits and cornbread. In this recipe, dry breads = dry dressing. Follow the recipe and you'll have a winner every time!
Too, too wonderful. You can buy cornbread muffins at the bakery to speed things up a bit. The one that said it was dry obviously didn't read the directions. When she said it should be thin she meant it. It was totally moist and my whole family fought over the last bite. You can fix it ahead and freeze. My mouth is watering now. Thanks, Tara.
I didn't realize I haven't rated this wonderful recipe! I've been using it for at least 5 years, I think. The only thing I do differently is usually using a rotisserie chicken in place of making my own. Awesome! I always make it for potlucks, especially around the holidays. Thanks for sharing this wonderful recipe, Smatterchu and Eva! **EDIT**wanted to add after reading other reviews that you really have to add far more broth than you usually do for a stuffing or dressing. I used 6 'grands type' biscuits, a pan of cornbread, a whole rotisserie chicken, 5 lg eggs, 1/2 T ea of sage & poultry seasoning, 1/2 t ea of seasoning salt and reg salt, plus an onion & a celery heart (chopped) & about 7 cups of chicken broth. In the recipe it explicitly says the mixture should be THIN! I had to mix this in a roasting pan, then poured some into a 9 x 13 cake pan and the rest into an 8 x 8 pan. I baked it the large one for 45 min and the small one for about 35 min and it is really REALLY good! Hope this is helpful for those who had problems with dryness.
I was looking for a dressing recipe similar to the one my grandmother made, and this one is very close. Everyone loves it, and this will be my third year to make it for our family's Thanksgiving dinner. Unless you're expecting a large crowd, I would recommend halving the recipe, which still yields two full 9x13 baking dishes.
I have made this several times and my pre-teen grandchildren love it. So do the adults!
We do not reserve this for Thanksgiving but will serve it whenever the weather cools and the
oven's warmth is wecome. Sightly tart fresh cranberry sauce is a must with this!
Similar recipe is a family favorite. Only major changes is adding poultry seasoning to water as chicken boils and adding bell pepper to the dressing. Also, mix up a day or a few hours before and let sit in fridge before baking.
* Percent Daily Values are based on a 2,000 calorie diet.
Eva Claiborne's Hen and Dressing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 476
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