Real Recipes From Real Home Cooks ®

cornbread dressing and holiday gravy

(2 ratings)
Recipe by
Dolores Furman
Boone, NC

My family and friends all enjoy this during the Holidays. It is very moist and when combined with the Gravy it is wonderful. Usually make this 4 or 5 times between Thanksgiving and Christmas. This has been in my recipe file since about 1980.

(2 ratings)
yield 15 to 19

Ingredients For cornbread dressing and holiday gravy

  • 2 c
    celery, finely chopped
  • 3/4 c
    white onion, finely chopped
  • 1/2 c
  • 5 - 6 c
    crumbled cornbread
  • 2 c
    herb seasoned stuffing mix
  • 1 1/2 tsp
    poultry seasoning
  • 3 lg
    eggs, lightly beaten
  • 2
    14 1/2 ounce cans chicken broth
  • 1/2 tsp
    thyme leaves
  • 1 tsp
  • 1/2 tsp

How To Make cornbread dressing and holiday gravy

  • 1
    Cook celery and onion in margarine until tender, put in large bowl. Stir in rest. Spoon or pour into a lightly greased 13 x 9 inch dish. Bake uncovered at 350 degrees for 35 minutes or a little longer, do not overcook or it is dry. Can make two days before and refrigerated. Celery, onion and cornbread can all be frozen several days or weeks in advance and then on day to be served all dumped into bowl, stirred, poured into dish and cooked. Can use 2 "Jiffy" mixes, 8.5 ounce size each. When making for 22 or more make more than 1 recipe or if you want left overs make more. It would be awful to have to prepare all this on the day it is to be served.
  • 2
    Holiday Gravy: 10 1/2 ounce can cream of chicken soup 14 1/2 ounce can chicken broth, regular or fat free 1/2 teaspoon thyme leaves 2 hard boiled eggs, finely chopped 1/4 teaspoon salt Combine all in pan, stir and heat, serve with Cornbread Dressing.