Southern Cornbread Dressing

Rose Abrams Recipe

By Rose Abrams rosalene

12 at least
1 Hr
45 Min

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.

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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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S H lucky35
Jun 15, 2012
Hey I appreciate you posting b'cus just yesterday I was thinking I want to amke the best dressing ever! I will have family over Sunday and I would like for them to enjoy a hearty tasty meal. The recipe is just about similair to mine cornbread dressing all accept you put eggs and onions in yours and a little extra poutry season I will do according to this one and I will definely let you know How everthing was...thx again hun!...:)
Rose Mary Mogan cookinginillinois
Jun 15, 2012
Hey Rose this recipe sounds reallly good, it is very similiar to mine, I use both Cream of Celery and Cream of Chicken soup in mine, but do not usually use the eggs, although I have used them before also. I also add big chunks of chicken breast & sweet red bell pepper in mine.

So in your opinion what qualifies this to be called dressing as opposed to stuffing. I always thought they were basically the same thing, except that one was stuffed in a cavity or between 2 pieces of meat as in Stuffed Pork Chops. Just wondering.
I know with all the rich broth from the chicken backs this just has to be good. I sometimes make my recipe with white bread, then other times I use Buttermilk corn Bread. I will try your recipe, because it really does sound and look great, thanks for posting.
Kim Novosel NoSuchCreature
Jun 15, 2012
Oh yes sounds just like Mamma's Southern dressing. Gotta have those eggs! Great recipe, never used anything canned like chicken soup, but will give it a try! Thanks for posting.
Rose Mary Mogan cookinginillinois
Jun 16, 2012
The canned soup creates moisture in the dressing Kim. I mix my eggs with the soup and them pour it over the dressing ingredients,but hardly if ever add the boiled eggs, but I have eaten it like that before. You will not be disappointed with this recipe Kim. Rose gave us a REAL WINNER HERE. I know because my recipe is very similiar.
Rose Abrams rosalene
Jun 16, 2012
To Rosemary Mogan... The difference between dressing and stuffing is simply a safety issue. In the South we rarely stuff anything because it will go bad quickly. Since there are eggs in this (which can be near lethal if left out too long) this is a dressing. Cooked separately and served along side. And, thank you so much for the kudos.

To Shay: I hope your recipe turned out wonderful for you. Sorry I've not gotten back sooner but had a bit of hospital stay with my hubby. He's recuperating well, thank goodness.
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.
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)
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.
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!
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.
Peggy Richmond prichmond
Wednesday at 11:25 AM
Rose, I'm from Tennessee and your recipe is almost the same as mine, passed down from great grandmothers for generations. We have added cream of celery, 1 T of dried sage or chopped fresh sage to taste, increase celery to a cup, 5-6 slices of crumbled white bread and adjust ingredient amounts according to servings needed. This Thanksgiving we are serving 28 people and so we make enough to have left overs because ... Thanks for sharing, so good, can't keep it to ourselves!