This is a good, old fashioned recipe for Southern-style dressing. You can serve this how you like, but we like it cut into squares. Some people would rather spoon it out, though. Whichever way you like is just as well. And if you like, you can also top it off with Peggy’s Chicken Gravy recipe! Yum!
Peggy's Cornbread Dressing
ENJOY! I love this dressing! ~ Mama Peggy
Author: Peggy Chaney
Cuisine: Southern
Recipe type: Side Dishes
Ingredients
- 1 small hen
- 4 cups cornbread (crumbled)
- 5 cups cold biscuits (crumbled)
- 4 stalks celery (chopped)
- 1 large or two medium onions, chopped
- sage or poultry seasoning (to your personal taste - I like to taste it but not be overwhelmed by too much sage)
- salt and pepper to taste
- 1 stick margarine
- 3 eggs , beaten
- 2 cans Cream of Chicken soup
- Chicken broth (to make dressing the texture of mashed potatoes)
Instructions
- Saute onions and celery in margarine until soft.
- Crumble biscuits and cornbread in large bowl or pot.
- Pour hot chicken broth over crumbs!
- Add other ingredients including one can of cream of chicken soup.
- Let set about 1 hour to marinate.
- If the mixture seems too dry, add a little more broth.
- Pour mixture in 9x13 baking pan or dish!
- Bake at 375 degrees for 30 or 45 minutes.
- You may also mix chicken pieces in the dressing, if you like. Either way it's really good!
And two pans of Mama Peggy’s cornbread dressing from Thanksgiving, 2009.
This is just like my Mema Chaney’s dressing! It’s the best ever!!! It’s a CHANEY thing!!!