Your favorite delicious and tender pot roast ever! Also fantastic when served sliced up and on sturdy buns.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
Ingredients
- 4 cups crumbled cornbread
- 5 biscuits, crumbled
- 6 cups chicken broth, divided
- ½ cup margarine
- ½ cup diced celery
- 1 small onion, finely chopped
- 3 large eggs, beaten
- 1 teaspoon sage
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- Combine crumbled cornbread and biscuits in a large bowl. Bring broth to a boil in a large saucepan. Pour 1/2 of the boiling broth over cornbread mixture; cover and let stand.
- Meanwhile, melt margarine in a medium skillet over medium heat. Add onion and celery; sauté until tender, about 5 minutes. Remove from the heat and stir into cornbread mixture.
- Pour remaining broth over cornbread mixture. Stir in eggs, sage, and pepper until well combined; transfer to the prepared roasting pan.
- Bake in the preheated oven until set in the middle and golden brown on top, about 1 hour.
Reviews
It was delicious, Thank You for the recipe❤️
Chicken Dressing by Amanda Rader … Thanksgiving 2020. I decreased broth & added an additional egg, but this was still heavy dressing. It was eaten though! 😀
Oops! The photo I uploaded to this recipe is NOT a pic of when I made this lol.
I added chicken I baked in the oven and then shredded. I don’t know the exact amount of sage but it was close to 10-15 shakes. I used 2 bags of cornbread mix and extra onions and celery. I also used cream of chicken with no eggs. And 3-4 cups of the broth. As always it turned out amazing
LOVE IT!!!
Great recipe!!! I made a few small changes, added chicken breast and used Italian seasoning !!!
I love this recipe!!! I added a little more sage&poultry seasoning plus added more celery & onion. A little trick i learned from my mother is adding some cream of chicken& cream of celery soup to my dressing and it tastes sooo good.
I always use then recipe to make chicken and dressing! And I always received praises! It’s the best recipe ever!!! Thanks for sharing!
Made this by the recipe and it was great.
I changed the recipe somewhat. Will post the recipe that I used. Mine was a little different which I make every year.
Delicious. Doubled all spices and added poultry seasoning. I like it better than my TDay recipe. Will look soupy but is correct when baked !!!
I tried this recipe for my family for Sunday dinner and they loved it! It was much simpler than some recipes I had tried in the past, i did leave out the celery because my family doesnt like it. I will definately make this again
Great…I added 1/2 teaspoon poultry seasoning and 1/2teaspoons salt and I was wonderful
Mmmmmmmmm!! I add extra sage and substitute bread for the buscuits. Thats what is so great about cooking –you can do whatever you like!!
Outstanding! My whole family (even picky mom, the dressing expert) loved this. I also added a tsp of poultry seasoning as well as some diced chicken breast I had boiled in the chicken broth. Thank you for the great recipe.
Add 1 teaspoon of poultry seasoning, extra celery and only add 4 cups of broth. With these changes, excellent recipe.
Turned out great. I made this for thanksgiving and all agreed it was a keeper. I used Grandmother’s Buttermilk Cornbread recipe from this site. It was a little too sweet, next time I’ll reduce the sugar. the recipe says 6 servings but fills a 9 x 14 pan. Changing the serving size to 8 is perfect for a 10 x 15 pan.
Very Good Recipe. I enjoy reading the reviews, each with thier own little touches. Mine…try making thie is muffin tins. Your guest and your family will love the individual servings. It looks nice on the plate with a little giblet gravy over the top. Enjoy!
This is a fantastic recipe. I put 2 cups less broth and only 2 eggs to make it a little drier.
This is yummy. I did however add more sage, because my family loves it really full of sage. But that is our family’s opinion, and I think this would be great without the addition.
I made this recipe for Thanksgiving dinner and my family loved it. I did, however add more onion and celery to the recipe to better suite my family’s taste. I will definitely be making this dressing for Christmas dinner also.