A family tradition for over 70 years, this recipe has ruined me for all other dressing. I can't eat anyone else's! Serve with giblet gravy.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken, 1 onion, 2 stalks celery, and salt in a large pot with enough water to cover. Bring to a boil. Reduce heat, and gently boil 90 minutes, or until chicken meat falls easily from the bone. Drain, reserving broth. Chop chicken, and set aside.

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

  • In a large bowl, mix crumbled cornbread, crumbled biscuits, 2 cups celery, 2 large onions, sage, poultry seasoning, seasoned salt, and red pepper. Stir in eggs and reserved chicken broth. The mixture should be very thin.

  • Transfer mixture to the prepared baking dish. Bake 45 minutes in the preheated oven, stirring often.

  • Mix chicken into the dressing mixture. Continue baking 15 minutes, until lightly browned.

Nutrition Facts

967 calories; 52.9 g total fat; 351 mg cholesterol; 1255 mg sodium. 63.1 g carbohydrates; 57.1 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2003
I'm very particular(being a southerner)about my dressing......THIS IS WONDERFUL.YUMMMMMMM!! JUDITH Read More
(12)

Most helpful critical review

Rating: 3 stars
11/30/2004
WAY too labor intensive to end up dry and crumbly and tasting like Stove Top Stuffing. Not nearly Southern or country enough for me (being from the deep South) but my family of Northerners loved it! Read More
(4)
20 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/06/2003
I'm very particular(being a southerner)about my dressing......THIS IS WONDERFUL.YUMMMMMMM!! JUDITH Read More
(12)
Rating: 5 stars
11/06/2003
I'm very particular(being a southerner)about my dressing......THIS IS WONDERFUL.YUMMMMMMM!! JUDITH Read More
(12)
Rating: 5 stars
11/22/2006
I messed up by making this dressing recipe a couple of Thanksgivings ago. Now I have the make the dressing for everyone! It's a huge hit for our extended family. I've adapted the recipe by not stirring it while it bakes and adding the chicken before I put it in the oven to bake. It ends up being a very flavorful moist traditional southern dressing. It is a lot of work but well worth it. My only other advice is to not overbake your biscuits and cornbread. In this recipe dry breads = dry dressing. Follow the recipe and you'll have a winner every time! Read More
(10)
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Rating: 5 stars
05/03/2005
Too too wonderful. You can buy cornbread muffins at the bakery to speed things up a bit. The one that said it was dry obviously didn't read the directions. When she said it should be thin she meant it. It was totally moist and my whole family fought over the last bite. You can fix it ahead and freeze. My mouth is watering now. Thanks Tara. Read More
(8)
Rating: 5 stars
12/01/2011
I didn't realize I haven't rated this wonderful recipe! I've been using it for at least 5 years I think. The only thing I do differently is usually using a rotisserie chicken in place of making my own. Awesome! I always make it for potlucks especially around the holidays. Thanks for sharing this wonderful recipe Smatterchu and Eva! EDIT wanted to add after reading other reviews that you really have to add far more broth than you usually do for a stuffing or dressing. I used 6 'grands type' biscuits a pan of cornbread a whole rotisserie chicken 5 lg eggs 1/2 T ea of sage & poultry seasoning 1/2 t ea of seasoning salt and reg salt plus an onion & a celery heart (chopped) & about 7 cups of chicken broth. In the recipe it explicitly says the mixture should be THIN! I had to mix this in a roasting pan then poured some into a 9 x 13 cake pan and the rest into an 8 x 8 pan. I baked it the large one for 45 min and the small one for about 35 min and it is really REALLY good! Hope this is helpful for those who had problems with dryness. Read More
(8)
Rating: 5 stars
10/09/2003
I have made this several times and my pre-teen grandchildren love it. So do the adults! We do not reserve this for Thanksgiving but will serve it whenever the weather cools and the oven's warmth is wecome. Sightly tart fresh cranberry sauce is a must with this! Read More
(5)
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Rating: 5 stars
12/29/2003
I was looking for a dressing recipe similar to the one my grandmother made and this one is very close. Everyone loves it and this will be my third year to make it for our family's Thanksgiving dinner. Unless you're expecting a large crowd I would recommend halving the recipe which still yields two full 9x13 baking dishes. Read More
(5)
Rating: 5 stars
11/10/2006
Similar recipe is a family favorite. Only major changes is adding poultry seasoning to water as chicken boils and adding bell pepper to the dressing. Also mix up a day or a few hours before and let sit in fridge before baking. Read More
(4)
Rating: 5 stars
12/30/2003
We like our dressing moist so I added more chicken broth when I mixed the chicken to the dressing. It was my first time to make Cornbread Dressing and it cook just perrrrfect to the taste of the pickiest man I know and that's my father-in-law. Thanx Tara...this one made our Christmas dinner preparations a success Read More
(4)
Rating: 3 stars
11/29/2004
WAY too labor intensive to end up dry and crumbly and tasting like Stove Top Stuffing. Not nearly Southern or country enough for me (being from the deep South) but my family of Northerners loved it! Read More
(4)