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Cornbread Stuffing

Total Time

Prep: 20 min. Bake: 45 min.

Makes

20 servings

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
Cornbread Stuffing Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. 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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