Southern Cornbread Dressing

Rose Abrams Recipe

By Rose Abrams rosalene

12 at least
Prep Time:
Cook Time:

I have made this dressing (this is NOT stuffing) for over 40 years. It is labor intensive but it is worth every bit of energy you put into it.


6 c
freshly baked and cooled cornbread
hard boiled eggs - finely chopped
turkey giblets boiled tender and chopped
4-5 c
chicken broth (from boiling giblets and parts)
1 c
onions - finely chopped
1 Tbsp
poultry seasoning
1 tsp
salt and pepper (or to taste)
1 can(s)
cream of chicken soup
1 pkg
fresh chicken backs - boiled until done.
1/2 c
celery - finely chopped

Directions Step-By-Step

Crumble baked cornbread. (I use my food processor) Spread cornbread thinly on a cookie sheet and bake in 375 degrees oven until lightly browned and dried out. Place crumbled cornbread in a large bowl.
Boil giblets and chicken parts until tender. When tender remove from broth. Discard all bones and skin. Skim foam (sticking to the pot or floating around)and fat from broth. Set aside to cool. Finely chop giblets and meat of chicken parts. Reserving one scant cup for Easy Giblet Gravy.
Add chopped boiled eggs and finely chopped onion. Add broth from the giblets, cream of chicken soup (undiluted) and chicken giblets and parts to cornbread mixture.
Stir to combine all ingredients until it becomes consistency of cornbread before baking.You may have to add more low sodium broth that you have purchased in a box.
Pour contents of bowl into a large (11x14) baking dish. Place in preheated 375 oven. Bake until golden brown and set. The middle may jiggle slightly.
Serve piping hot with Easy Giblet Gravy

About this Recipe

Course/Dish: Side Casseroles, Dressings
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Heirloom

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Gina Collier teddle38
Nov 25, 2013
Rose this dressing sounds wonderful and I will definately be using it for Thanksgiving dinner this week. Although I do have a question. I noticed your recipe doesn't call for sage,is that because you don't need it with the poultry seasoning or you don't like it? My mom always used both but it did give it a strong sagey taste. Thanks for sharing yours.
Rose Abrams rosalene
Jun 29, 2012
Hope this works for you Linda. I've been giving some thought to the dressing vs. stuffing issue. Regardless of locale, the stuffing of a bird will always be an issue with me because in order to get the inside of the bird hot enough to cook the "stuffing"; you have cooked the holiday out of the bird. There's just not enough gravy to make a bird moist once it's been cooked dry. If you don't cook it long enough you've got a stuffing stuffed full of near raw dripping from inside the cavity of the bird. Thinking about it gives me a full body shiver and we haven't even talked about salmonella yet!
Linda Law lindalawilvcooking
Jun 28, 2012
I am a Yankee. Have been in the south for 20 some yrs and have always wanted to make a true southern cornbread dressing. This one seems to fit the bill for me. Will definitely be trying this. Thank you Rose.
Carolyn D Walters Koalatd
Jun 18, 2012
Thank you Rose! This is recipe is so much like my mom's cornbread dressing. My husband got the recipe from her years ago and he makes around the holidays and for gatherings. I am originally from Texas. Mom has been gone about 9 years now. (May 2004)
Rose Mary Mogan cookinginillinois
Jun 17, 2012
Thanks Rose, being from the south myself, ARKANSAS I rarely stuff the cavity of my birds either, because if the internal temperature is not cooked to the correct temperature, you run the risk of salmonella.But the stuffing IS moist when it is cooked inside the bird, but this recipe comes out just as moist using the canned soups, that is why I like it so much. As a side item it is AWESOME, THANKS FOR SHARING YOUR RECIPE. Thanks for your explanation. I hope your hubby recuperates just fine and has a most wonderful and enjoyable FATHERS DAY.God Bless you both. Thanks again for your explanation.