Cornbread Dressing With Gravy
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Onion (chopped)1 cup
Celery (chopped)1 cup
Butter (melted)1
Salt2.5 tbsps
Cornstarch (or as needed)2 tbsps
WaterDirections:
1
Preheat an oven to 375 degrees F (190 degrees C)
2
Grease a large baking dish or roasting pan
3
Prepare the cornbread mix according to package directions, bake, and let cool
4
Remove the cooled cornbread from the pan, and crumble it into a large bowl
5
Mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup
6
Stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients
7
Stir in the eggs, melted butter, and salt and pepper
8
Lightly pack the mixture into the prepared pan, and bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour
9
To make gravy, place 2 cups of cooked chicken meat, 1 cup of chopped onion, 1 cup of chopped celery, 4 cups of chicken broth, and the hard-cooked eggs in a large saucepan over medium-low heat, and simmer, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes
10
Mix the cornstarch with water to make a paste, and stir into the gravy
11
Bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally
12
Serve over stuffing casserole