This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 to 8 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a large saucepan, bring the chicken broth to a boil.

  • In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.

  • Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.

  • To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.

  • Bake in preheated oven for 1 hour, or until set and well browned.

Nutrition Facts

485 calories; protein 10.9g 22% DV; carbohydrates 44.3g 14% DV; fat 29.5g 45% DV; cholesterol 118.6mg 40% DV; sodium 1949.6mg 78% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2008
Very Good Recipe. I enjoy reading the reviews each with thier own little touches. Mine...try making thie is muffin tins. Your guest and your family will love the individual servings. It looks nice on the plate with a little giblet gravy over the top. Enjoy! Read More
(49)

Most helpful critical review

Rating: 2 stars
11/18/2014
I changed the recipe somewhat. Will post the recipe that I used. Mine was a little different which I make every year. Read More
26 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/24/2008
Very Good Recipe. I enjoy reading the reviews each with thier own little touches. Mine...try making thie is muffin tins. Your guest and your family will love the individual servings. It looks nice on the plate with a little giblet gravy over the top. Enjoy! Read More
(49)
Rating: 4 stars
12/02/2002
I made this recipe for Thanksgiving dinner and my family loved it. I did however add more onion and celery to the recipe to better suite my family's taste. I will definitely be making this dressing for Christmas dinner also. Read More
(41)
Rating: 5 stars
07/27/2009
Outstanding! My whole family (even picky mom, the dressing expert) loved this. I also added a tsp of poultry seasoning as well as some diced chicken breast I had boiled in the chicken broth. Thank you for the great recipe. Read More
(23)
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Rating: 5 stars
11/20/2006
This is yummy. I did however add more sage because my family loves it really full of sage. But that is our family's opinion and I think this would be great without the addition. Read More
(15)
Rating: 5 stars
06/11/2010
Mmmmmmmmm!! I add extra sage and substitute bread for the buscuits. Thats what is so great about cooking --you can do whatever you like!! Read More
(10)
Rating: 4 stars
04/22/2009
Add 1 teaspoon of poultry seasoning extra celery and only add 4 cups of broth. With these changes excellent recipe. Read More
(9)
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Rating: 5 stars
07/06/2015
I love this recipe!!! I added a little more sage&poultry seasoning plus added more celery & onion. A little trick i learned from my mother is adding some cream of chicken& cream of celery soup to my dressing and it tastes sooo good. Read More
(8)
Rating: 4 stars
12/05/2006
This is a fantastic recipe. I put 2 cups less broth and only 2 eggs to make it a little drier. Read More
(8)
Rating: 5 stars
11/28/2013
Turned out great. I made this for thanksgiving and all agreed it was a keeper. I used Grandmother's Buttermilk Cornbread recipe from this site. It was a little too sweet, next time I'll reduce the sugar. the recipe says 6 servings but fills a 9 x 14 pan. Changing the serving size to 8 is perfect for a 10 x 15 pan. Read More
(6)
Rating: 2 stars
11/18/2014
I changed the recipe somewhat. Will post the recipe that I used. Mine was a little different which I make every year. Read More