Easy Cornbread Dressing Recipe with Gravy

Name: Easy Cornbread Dressing Recipe with Gravy
Total time: 1 hr 55 mins
Ingredients: 3 (6.5 ounce) packages white cornbread mix; 2 cups water; 1 (6 ounce) box herb-seasoned stuffing mix; 1 large onion, chopped; 2 stalks celery, chopped; 4 cups chopped cooked chicken; 1 (23 ounce) can condensed cream of chicken soup; 1 (10.5 ounce) can condensed cream of celery soup; 1 (32 ounce) container chicken broth, or as needed; 6 large eggs, beaten; 1 cup melted butter; salt and ground black pepper to taste; 2 cups chopped cooked chicken; 1 cup diced onion; 1 cup diced celery; 1 (32 ounce) container chicken broth, or more as needed; 4 large hard-cooked eggs, chopped; 2.5 tablespoons cornstarch, or as needed; 2 tablespoons water

This family-favorite holiday side dish features a rich gravy! This recipe is inspired by old-fashioned cornbread dressing with gravy made from scratch. This updated, easy version uses cornbread mix, condensed soups, and bagged stuffing for convenience, while still delivering that classic, comforting flavor. Perfect for potlucks and Thanksgiving gatherings!

Total time1 hr 55 mins
Prep time35 mins
Cook time1 hr 10 mins
Yield24

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Servings

Instructions

Preheat oven to 375 degrees F (190 degrees C). Spray a large roasting pan with nonstick spray and place in the preheating oven for 7 to 8 minutes, until hot.
In a mixing bowl, combine cornbread mix and water until smooth to prepare the dressing.
Remove the hot pan from the oven and pour in the cornbread batter. Bake for 17 to 21 minutes, until golden brown. Remove from the oven and let cool for 10 to 15 minutes, but keep the oven on.
Crumble cooled cornbread into a large bowl. Stir in stuffing mix, onion, and celery. Add chicken and both condensed soups, then stir in enough chicken broth to moisten. Stir in eggs and melted butter; season with salt and pepper to taste.
If needed, grease the roasting pan used for the cornbread with more nonstick spray. Lightly pack the dressing mixture into the pan.
Bake for 45 minutes to 1 hour, or until the top is golden brown.
While the dressing bakes, prepare the gravy: Combine chicken, onion, celery, and hard-cooked eggs in a large saucepan. Add chicken broth and simmer over medium-low heat for about 45 minutes, stirring occasionally, until the vegetables soften and the broth reduces slightly.
In a small bowl, mix cornstarch with water until smooth. Stir into the gravy and simmer for about 5 minutes, stirring occasionally, until thickened.
Remove cornbread dressing from the oven and serve immediately with hot gravy.

Nutrition

Calories: 328 kcal
Fat Content: 18 g
Fiber Content: 1 g
Sodium Content: 1201 mg
Protein Content: 14 g
Cholesterol Content: 100 mg
Carbohydrate Content: 26 g
Saturated Fat Content: 8 g
Unsaturated Fat Content: 0 g