Cornbread Dressing With Gravy Recipe - Allrecipes.com
  • READY IN hrs

Cornbread Dressing With Gravy

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"A family favorite. My 71-year-old dad's mother made an old-fashioned cornbread dressing without the modern convenience of cream soup mixes and bagged stuffing mix. She taught my mother, who passed this version on to me. I believe people came to my mom's house for Thanksgiving and Christmas for this one dish! Everyone asks for the recipe when I bring it along for a holiday potluck, or they tell me how much it reminds them of the old-fashioned dressing their grandmother made."

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
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Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking dish or roasting pan. Prepare the cornbread mix according to package directions, bake, and let cool.
  2. Remove the cooled cornbread from the pan, and crumble it into a large bowl. Mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup. Stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients. Stir in the eggs, melted butter, and salt and pepper.
  3. Lightly pack the mixture into the prepared pan, and bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
  4. To make gravy, place 2 cups of cooked chicken meat, 1 cup of chopped onion, 1 cup of chopped celery, 4 cups of chicken broth, and the hard-cooked eggs in a large saucepan over medium-low heat, and simmer, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes. Mix the cornstarch with water to make a paste, and stir into the gravy. Bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally. Serve over stuffing casserole.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 2 hrs
  • READY IN 2 hrs 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2010

(MESSAGE FROM CANDACE) This dressing does not lack the SAGE, it's in there from the herb-season stuffing mix. OF course my grandmother put in her seasonings, but with this modern convenience-why not use what works just as well!

 
Most Helpful Critical Review
Nov 20, 2009

This lacks an essential ingredient that my grandmother insisted on putting in her dressing, which was the best I have eaten: lots of rubbed sage.

 
Sep 26, 2011

This is the best stuffing recipe ever! I didn't change a thing.

 
Aug 01, 2011

My mom would make this all of the time but would use cornbread that was already cooked instead of the ingredients for cornbread. I love dressing and especially with gravy. I usually cook this and put the gravy on top but sometimes my mom puts it in the middle and to be honest with you it isn't that good. My dad hates dressing though which I don't understand. I usually use green onion instead of regular onion. The thing is that I usually cook it for holidays like Easter, Christmas, and Thanksgiving when the whole family is over at our(our being my mom and dad's) house. My family says that it is missing something though like spice. That was my review how about yours? :) :P :O :D

 
Jan 13, 2011

This was my first time making dressing. I followed this receipe step by step and my family loved it. Thanks Candace for sharing. I will always use this receipe for Thanksgiving and Christmas.

 
Nov 24, 2011

This is a great dressing recipe- very satisfying result. Though I was initially disappointed when I scrolled down to see that there were at least 2 cans of 'cream of' soups required. The introduction to this recipe sort of indicated (my mistake really) that this would be a family favorite from the time "without modern convenience of cream soup mixes..."

 
Dec 23, 2010

excellent recipe! i will definitely make this again. my only change was adding thin butter pats to the top before baking.. it is fattening already, so why not go all the way:)

 
Feb 17, 2010

never made dressing before n got great reviews

 

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Nutrition

  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 188 mg
  • 63%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 1471 mg
  • 59%

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

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