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How to Make Cornbread Dressing With Gravy - A Step-by-Step Guide

Cornbread dressing with gravy is a classic Southern dish that is often enjoyed during the holiday season, especially at Thanksgiving and Christmas. It's a comforting and hearty dish that pairs perfectly with roasted turkey or chicken, making it an essential addition to any holiday table.

What makes this cornbread dressing with gravy so delicious is the combination of flavors and textures. The cornbread provides a slightly sweet and moist base, while the savory mix of herbs, vegetables...

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Ingredients

  • 3 (6.5 ounce) packages white cornbread mix
  • 2 cups water
  • 1 (6 ounce) box herb-seasoned stuffing mix
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 4 cups chopped cooked chicken
  • 1 (23 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 (32 ounce) container chicken broth, or as needed
  • 6 large eggs, beaten
  • 1 cup melted butter
  • salt and ground black pepper to taste
  • 2 cups chopped cooked chicken
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 (32 ounce) container chicken broth, or more as needed
  • 4 large hard-cooked eggs, chopped
  • 2 ½ tablespoons cornstarch, or as needed
  • 2 tablespoons water

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 55 mins
  • Servings: 24

  • Gather ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray a large roasting pan with nonstick spray and place in the preheating oven until hot, 7 to 8 minutes.
  • Meanwhile, prepare dressing: Combine cornbread mix and water in a mixing bowl; stir until smooth.
  • Remove the hot pan from the oven and pour in the cornbread batter. Return to the oven and bake until golden brown, 17 to 21 minutes. Remove from the oven and let sit until cool enough to handle, 10 to 15 minutes; keep the oven on.
  • Crumble cooled cornbread into a large bowl. Stir in stuffing mix, onion, and celery. Add chicken and both condensed soups, then stir in as much chicken broth as needed to moisten the dry ingredients. Stir in eggs and melted butter; season with salt and pepper.
  • Grease the roasting pan used for the cornbread with more nonstick spray, if needed. Lightly pack dressing mixture into the pan.
  • Bake until the top is golden brown, 45 minutes to 1 hour.
  • While the dressing is baking, make gravy: Combine chicken, onion, celery, and hard-cooked eggs in a large saucepan. Add container of chicken broth and simmer over medium-low heat, stirring occasionally, until vegetables are tender and broth has reduced slightly, about 45 minutes.
  • Mix cornstarch with water in a small bowl; stir into the gravy and simmer, stirring occasionally, until thickened, about 5 minutes.
  • Remove dressing from the oven and serve with hot gravy.

    • Nutrition

    328 cal.

    • Total Fat: 18g
    • Saturated Fat: 8g
    • Cholesterol: 100mg
    • Sodium: 1201mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 1g
    • Protein: 14g
    • Vitamin C: 1mg
    • Calcium: 88mg
    • Iron: 2mg
    • Potassium: 143mg

    Categories

    Bread recipes
    Vegetable recipes
    Meat recipes
    Herb recipes
    Gravy recipes