Southern Cornbread Dressing Recipe - Allrecipes.com
Southern Cornbread Dressing Recipe
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Southern Cornbread Dressing
This rich Southern dressing includes chicken and eggs. See more
  • READY IN hrs

Southern Cornbread Dressing

Recipe by  

"This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used."

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
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Directions

  1. 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.
  2. Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
  5. 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.
  6. Bake in the preheated oven 30 minutes, or until golden brown.
Kitchen-Friendly View
  • PREP 1 hr 15 mins
  • COOK 30 mins
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2003

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!

 
Most Helpful Critical Review
Nov 25, 2011

The eggs was kind of weird, to me, so I did not use; I also made 2 pans of actual cornbread and used no bread (also strange to this Southerner). I put my onion, celery, and a can of corn in the food processor and pulsed til teeny-tiny, so each nite of dressing would have veggies in it. Had to take 2 stars away for each weird ingredient (in my mind casserole has eggs).

 
Oct 24, 2003

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! Thanks for sharing! Erica

 
Nov 25, 2008

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 half 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!!

 
Oct 14, 2003

I used this recipe to make my Christmas dressing. This was my first time ever making dressing. I was so thrilled at how easy to follow the recipe was and the dressing tasted fabulous. This was by far the best dressing I've ever had. It even beat my grandmother's and that says it all.YUM!

 
Dec 24, 2003

This was a great recipe! My whole family loved it and it was sooo easy to make! Try it, its wonderful!

 
Dec 19, 2006

Delicious! I used all cornbread instead of the loaf and baked it longer. Will be making it again for Christmas.

 
Mar 23, 2005

Just dang awesome! Nothing else needs to be said.

 

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Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 31.4 g
  • 10%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 772 mg
  • 31%

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

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