Patsy Weaver's Cornbread Dressing

Patsy Weaver's Cornbread Dressing Recipe

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Patsy Weaver


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 vote

10 to 15
30 Min
40 Min


  • 3 c
    cooked, chopped chicken
  • 1 can(s)
    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 medium
    onion, chopped finely
  • 1 medium
    red/green bell pepper, chopped finely
  • 2 medium
    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.

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About Patsy Weaver's Cornbread Dressing

Course/Dish: Other Side Dishes
Other Tag: Quick & Easy

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