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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 236.6
  • Total Fat: 6.2 g
  • Cholesterol: 23.9 mg
  • Sodium: 876.5 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 5.3 g

View full nutritional breakdown of Steph2003's Southern Cornbread Dressing calories by ingredient
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Steph2003's Southern Cornbread Dressing

Submitted by: STEPH2003

Introduction

There are so many ways to make dressing, so I have combined several of the recipes that I have and come up with this one. Instead of using the canned chicken broth you can use homemade if you're making a chicken to go with this, and you can also add the shredded cooked chicken to the stuffing before baking. There are so many ways to make dressing, so I have combined several of the recipes that I have and come up with this one. Instead of using the canned chicken broth you can use homemade if you're making a chicken to go with this, and you can also add the shredded cooked chicken to the stuffing before baking.
Number of Servings: 14

Ingredients

    2 cups skim milk
    3 packages Martha White Buttermilk Cornbread Mix
    1 small can (5 biscuits) Pillsbury golden homestyle biscuits (100 calories each)

    4 Tbsp I Can't Believe it's not Butter, light
    1 cup celery, diced
    1 cup onions, chopped

    2 cans Healthy Request Cream of Chicken soup
    1 can Swanson Natural Goodness Chicken Broth (low sodium)

    1 tsp ground sage (or more, if you really like sage)
    .25 tsp black pepper
    .25 tsp poultry seasoning (optional)

    Note* you can omit the biscuits completely, or substitute about 8 slices of bread (needs to be left out so it's stale though,) it just depends on your preference. If you do omit the biscuits completely you should only need 1 can of cream of chicken soup, and you'll have to adjust your serving sizes and calories accordingly.

Directions

Makes 14 servings in 9x13 pan.


Note* Prep time is calculated based on preparing the biscuits and cornbread before making the dressing for your meal.

Follow package directions and allow to sit out preferrable overnight so the bread will become stale. (If you can't do this, at least wait until the bread has completely cooled)
You will need a large skillet for the cornbread (I use a 12 inch) and you'll need to let the cornbread bake longer than the package says, usually about 25-30 minutes.


Crumble cornbread and biscuits in a large bowl. and mix them together. (you'll have about 11 cups of the bread mixture)


Melt butter in skillet and add onion and celery, cook until soft (about 3-5 minutes) Stir into bread mixture.


Stir in sage, pepper, and poultry seasoning.


Stir in Cream of Chicken 1 can at a time, and mix well.


Add chicken broth, stir until completely absorbed, then pour into greased baking dish.


Bake @ 350 for 30-40 min, turn up heat to broil for the last 5 min. to brown the top and make it crispy.

Number of Servings: 14

Recipe submitted by SparkPeople user STEPH2003.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Excellent!! Instead of the biscuits, I used 5 slices of toasted wheat bread, cut up into small pieces. I also doubled the celery & onions. Great recipe! - 11/14/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was yummilicious! I doubled the onions and celery, though, because it didn't seem like enough. Note that the skim milk listed in the ingredients must be for the cornbread mix. I couldn't find that kind, so I made other cornbread, and just followed the directions. - 12/1/08

    Was this review helpful?   yes  No