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Cornbread Dressing

Source: inspired by Paula Deen
Course Main Course
Cuisine American
Keyword chicken, cornbread


  • Cornbread recipe follows in notes
  • 7 slices oven dried white bread
  • 1 sleeve saltine crackers
  • 8 tablespoons butter
  • 2 cups celery chopped
  • 1 large onion chopped
  • 7 cups chicken stock
  • 1 teaspoon salt
  • freshly ground black pepper
  • 1 tablespoon poultry seasoning
  • 5 eggs beaten

Cornbread Recipe

  • 1 cup yellow cornmeal
  • 1/4 cup flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 egg
  • 1/2 teaspoon salt
  • 2 teaspoons bacon drippings


  • Preheat oven to 350 F. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heapimg tablespoons for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, abouit 45 minutes. Serve with turkey as a side dish.


Cornbread Source: Florence Calhoun  Heat oven to 450 F. Heat heavy 10 inch skillet with bacon drippings on top of oven. Meanwhile, mix together all ingredients and pour in drippings. Mix well and pour into skillet. Cook in oven until brown on top; about 12 minutes.