Everyday Meals

Martha's Cornbread Dressing


  • 1 (3 pound) whole chicken
  • 10 cups crumbled cornbread
  • 8biscuits, crumbled
  • 2 (10.75 ounce) canscondensed cream of chicken soup
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon ground sage
  • 8eggs, beaten
  • Directions

  • Step 1

    Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.


  • Step 2

    Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.

  • Step 3

    Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.

  • Step 4

    In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.

  • Step 5

    Bake in preheated oven until top is browned and center is firm, about 30 minutes.

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