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Cornbread Stuffing

At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. —Patty Kierce, Weir, Texas
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    20 servings


  • 1 cup water
  • 1 large onion, chopped
  • 3/4 cup chopped celery
  • 3/4 cup minced fresh parsley
  • 1/2 cup butter, cubed
  • 1/2 teaspoon ground nutmeg
  • 1 loaf (1-1/2 pounds) bread, toasted and cubed
  • 6 cups cubed cornbread, toasted
  • 5 large eggs, lightly beaten
  • 5 large hard-boiled large eggs, chopped
  • 2-1/2 cups cubed cooked chicken
  • 1 can (14-1/2 ounces) chicken broth


  • In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture.
  • Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

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