Momma's Cornbread Dressing Recipe -
Momma's Cornbread Dressing Recipe

Momma's Cornbread Dressing

Recipe by  

"A pure country, Texas-style cornbread dressing."

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Ingredients Edit and Save

Original recipe makes 12 to 18 servings Change Servings


  1. Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
  3. Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
  4. Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2003

I suate` to celery and onion before adding to the cornbread mixture, and added 1/2 c. melted butter to the mix.

Most Helpful Critical Review
Nov 24, 2005

Nice cornmeal texture but bland taste. Very plain like cornbread. Might have been better with a sweeter cornbread mix and more flavorful additives.

Oct 10, 2005

Turned out great I did add some extra spices. I used jiffy cornbread mix and it gave the dressing a sweet taste but not overly sweet.

Dec 03, 2006

I've made this so many times at the holidays here in Texas. It's so much like my grandmas recipe- she would be proud of me! My coworkers say its the best they have ever eaten, which is a compliment for someone my age!

Dec 20, 2003

you need to add some green onion and bell pepper to the chicken as it boils for the broth , oh and some celery. really thinks that make a big difference.

Dec 10, 2004

This recipe was incredible! This was my first Thanksgivings dinner and I'm no chef. My entire meal came from and everything was perfect. This dressing was so good it was the first thing to go. This will be on my Christmas menu and many other menus throughout the year.

Nov 07, 2007

This is a good basic recipe. I add sauted bell pepper, celery, onion, mushrooms to crumbled corn bread. I also add raw eggs before baking to bind together. I add a small jar of pimentos for color. I add (1) cooked chicken that I have shredded. I also add half a bag of Pepperidge Farms stuffing mix and 4 pieces of toast that is broke up into pieces. I stir several times while it cooks. This is a meal in itself.

Dec 20, 2003

This is great dressing recipe. I left out the boiled eggs and it still turned out wonderful. This is the recipe I'll use from now on.


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  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 79.4 g
  • 26%
  • Cholesterol
  • 164 mg
  • 55%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 15.4 g
  • 31%
  • Sodium
  • 2464 mg
  • 99%

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

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