Video: Southern Cornbread Dressing -

Video: Southern Cornbread Dressing

This rich Southern dressing includes chicken and eggs.

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In this video, you’ll see how to make a dressing for your holiday table that everyone will rave about. It includes baked cornbread and regular bread, but also includes shredded chicken breast and eggs that give it a dense, delicious consistency. You can also prepare it ahead of time and bake it on the big day. Get the recipe for Holly’s Southern Cornbread Dressing. And for other tasty ideas, check out more stuffing and dressing videos >>

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Nov. 11, 2014 7:53 pm
This sounds more like a stand alone casserole meal than the side dish I expected. My corn bread stuffing has cubed corn bread, giblet water/broth, onions, mushrooms, water chestnuts, spices, oysters, pecans and a bit of chopped apple or cranberry. No eggs. Different strokes for different folks, for sure.
Nov. 11, 2014 4:31 pm
I forgot to say sautéed the onion and celery in 1/2 stick butter!
Nov. 11, 2014 1:28 pm
I use only fresh cornbread (not sweet )toasted white bread Onion celery sage - eggs depending n how much you are making and turkey broth from cooking the turkey, salt and pepper...
Nov. 11, 2014 10:49 am
As I was saying, what's the benefit of "convenience" if the food tastes like ?
Nov. 11, 2014 10:01 am
Well I come from a long line of Alabama women, who made this recipe. We make it this way with the except of using whole chickens with the skin pulled off and discarded and the meat torn off the bone because all of it will be used. Set aside the neck bones, back bone, and gizzards to make giblet gravy. Cover the chicken with water (usually 5 cups) until it's covered and drop in a stick of real butter and 4 chicken bullion and boil on med-high until the legs spead and the skin splits. Take from the pan and let it cool in a bowl While you go to step two. To assure you got rich flavor to your dressing boil your onions and celery with another stick of butter in the chicken broth water add 2 cups of water and 2 more chicken bullion and boil until the onion boils translucent. Set aside to cool, after cool dip out two cups of onions celery and broth and pour in a sauce pan and set aside you will need it for you giblet gravy. Get another sauce pan and boil 4 eggs you need them for
Nov. 11, 2014 7:21 am
I only use fresh, homemade cornbread, NO flour added and no regular bread.
Nov. 11, 2014 7:15 am
I have been making cornbread dressing for 55yrs and make it basically the same way but I use fewer eggs and half the bread. I also make fresh cornbread. I also use sage and chicken broth. I have used the chicken but not always. Everyone has their own way of making dressing so whatever way your family likes is best. I get ideas from several sources. This year I will add the cream of chicken soup.
Nov. 11, 2014 4:19 am
I have been making dressing for almost 40 years. One egg only and chicken broth until about the consistency of cornbread before it is baked. All those eggs will make lumped gooey dressing. It should be light and fluffy on the inside and crisp on the outside
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