A truly 'Deep South' cornbread dressing. My mom's, of course!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.

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  • Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.

  • In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.

  • Bake in preheated oven until top is browned and center is firm, about 30 minutes.

Nutrition Facts

725 calories; 39.4 g total fat; 286 mg cholesterol; 1576 mg sodium. 51.5 g carbohydrates; 39.4 g protein; Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2004
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. Read More
(93)

Most helpful critical review

Rating: 3 stars
03/03/2011
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). Read More
(8)
66 Ratings
  • 5 star values: 48
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
11/26/2004
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. Read More
(93)
Rating: 5 stars
11/26/2004
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. Read More
(93)
Rating: 5 stars
01/05/2004
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. Read More
(63)
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Rating: 5 stars
11/25/2006
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! Read More
(47)
Rating: 5 stars
12/18/2003
This will be my third year making this wonderful receipe. I will definately make this a family tradition. Read More
(32)
Rating: 5 stars
11/18/2005
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. Read More
(26)
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Rating: 5 stars
11/12/2006
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! Read More
(25)
Rating: 5 stars
12/18/2003
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 Read More
(25)
Rating: 5 stars
12/24/2003
substituted 4 cups cornbread for 4 biscuits for a corn bread version.......EXELLENT BOTH WAYS!!!! KUDOS!!! THIS IS WHAT SOUTHERN HOLIDAYS ARE ALL ABOUT!!!!! Read More
(24)
Rating: 5 stars
12/26/2003
I made this for Thanksgiving this year 2003 and it was the best I've ever had I do beleive and I come from a long line of southern cooking! I dont even think grand ma's can beat this one. In fact I'm going home for the new year and going to make this just for my grandparents becaouse I loved it so much. Happy New Year!! Read More
(22)
Rating: 3 stars
03/03/2011
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). Read More
(8)