Recipe by Kim Benton
"A truly 'Deep South' cornbread dressing. My mom's, of course!"
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1 (3 pound)
2 (10.75 ounce) cans
condensed cream of chicken soup
ground black pepper
I thought this was really good. It is the same basic recipe I've always used except for the cream of chicken soup. It definately makes a difference for the better in terms of taste and texture. I did not include chicken in mine so I used one can of chicken broth in place of the stock and I sauted the onion and celery in a bit of butter before addint to the mixture. I will definately be using this recipe for dressing from now on.
I cute this down to 4-5 servings. I didn't have any biscuits so I used all cornbread (homemade; "Homesteader Cornbread" from AR). I was out of any kind of "cream of" soup so I made my own (plain + seasonings) using "Cream Soup Base" from AR. Skipped the salt since the soup was salty enough on its own. I used more sage than called for and added hot chili powder. I also used some homemade chicken stock and a bit of water to moisten the cornbread. Added some frozen veggie mix too. It still came out dry, and not very flavourful despite using homemade ingredients (that tasted good on their own though).
This dressing recieved rave reviews from my in-laws. All of them are fantastic Southern cooks and know how to throw a dressing together WITHOUT following a recipe. My first try at this (Christmas dinner) was a big success! I substituted more cornbread (in total 3 boxes of Jiffy cornbread mix) instead of using biscuits.
Thanks for a great recipe! This was so easy that even I got it right! Folks who normally won't eat dressing went back for seconds and there no leftovers. A tip for those like me who need "paint by number" instructions... where the recipe says "soak" and doesn't say how much, I used 2.5 Cups. And, one recipe (one pie tin) of cornbread was about 5 cups. Also, there are so many different types of "biscuits" from buttered to buttermilk... I used a store brand (HEB) frozen pack labeled "Biscuits Southern Style" rather than the pack labeled buttery or buttermilk. Not sure how much difference that made. Yummy recipe!
This will be my third year making this wonderful receipe. I will definately make this a family tradition.
I made this last Thanksgiving and I just looked it up to print the recipe to use again this year. It's delicious and a real southern style dressing.
I made this last Thanksgiving, and I must say, this is the best cornbread dressing I have ever had! The whole family agreed. There were no leftovers! I used a good homemade cornbread recipe, and frozen ready-to-bake biscuits. I think it's the chicken and the cream soup that take this recipe to the next level. It's almost a meal in itself. I'll definitely be making it again this year!
Thank you so much for publishing this recipe! I prepared my 1st Thanksgiving meal this year and everyone LOVED this dressing! I had asked everyone, "How do you make cornbread dressing?" Everyone's reply was, "I just get the stuff and throw it all together." WHAT STUFF?..lol It was pointed out to me, that making dressing isn't really a secret, it's just that only Mom's and Grandma's are up at that hour assembling the goodies! Now, I HAVE THE "STUFF"...and I can still sleep in...lol
* Percent Daily Values are based on a 2,000 calorie diet.
Martha's Cornbread Dressing
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 355
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