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patsy weaver's cornbread dressing

(1 rating)
Recipe by
Patsy Weaver
Ruleville, MS

I have tried many cornbread dressing recipes and did not like some of them so I decided to experiment and make my own recipe. This is the result.

(1 rating)
yield 10 to 15
prep time 30 Min
cook time 40 Min

Ingredients For patsy weaver's cornbread dressing

  • 3 c
    cooked, chopped chicken
  • 1 can
    cream of chicken soup
  • 1 bunch
    cream of celery soup
  • 4 qt
    cooked cornbread, crumbled (i use large skillet of cornbread)
  • 2 Tbsp
    dried sage
  • 1 md
    onion, chopped finely
  • 1 md
    red/green bell pepper, chopped finely
  • 2 md
    boiled eggs, chopped finely
  • 1 stick
    butter, melted
  • 3-4 c
    chicken broth
  • 1/8 tsp
    sea salt (or substitute)
  • 1/8 tsp
    black pepper

How To Make patsy weaver's cornbread dressing

  • 1
    Cook meat ahead and chop. Cook cornbread ahead and crumble. Chop vegetables. Add everything to sprayed 13 X 9 pan. Combine all ingredients and spread into sprayed pan or baking dish. Bake 350 degrees approximatley 40-45 minutes until top is golden brown. Check at about 30 minutes since ovens vary. Do not over cook which will make it too dry unless you like a dry dressing. It is done when when peppers and onions get done. Serve hot with your favorite giblet gravy.
  • 2
    Note: Add finely chopped celery (I do if I remember to buy some) and chopped pecans in the mix before cooking if you prefer. I do not like pecans in my dressing. Also if you add eggs to the cornbread when cooking it you might like to leave the boiled eggs out when mixing dressing, but I prefer eggs in both.

Categories & Tags for Patsy Weaver's Cornbread Dressing:

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