How to Make Martha's Cornbread Dressing - A Step-by-Step Guide

Martha's Cornbread Dressing is a classic, Southern side dish that is a staple of any holiday meal or Sunday supper. This recipe has been passed down through generations in Martha's family, and it is always a favorite among friends and family. The combination of savory and sweet flavors, along with the moist and crumbly texture, makes this cornbread dressing a must-have at any gathering.

One of the keys to Martha's Cornbread Dressing is the homemade cornbread. Martha's recipe calls for...

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Ingredients

  • 1 (3 pound) whole chicken
  • 10 cups crumbled cornbread
  • 8 biscuits, crumbled
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon ground sage
  • 8 eggs, beaten

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Additional Time: 30 mins
  • Total Time: 2 hrs
  • Servings: 10
  • Yield: 10 to 12 servings

  • 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.
  • 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

    725 cal.

    • Total Fat: 39g
    • Saturated Fat: 11g
    • Cholesterol: 286mg
    • Sodium: 1576mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 39g
    • Vitamin C: 4mg
    • Calcium: 167mg
    • Iron: 5mg
    • Potassium: 608mg