Based on a shortbread recipe, but flavored to taste like a chai tea latte, are these biscuits. Cardamom cannot be substituted since it gives chai its distinct flavor. Masala chai differs greatly by region, brand, and retailer, so you can experiment with the spices to get it to taste more like your preferred chai.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 24 |
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 ½ tablespoons cornstarch, or as needed
- 2 tablespoons water
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a large roasting pan with nonstick spray and place in the preheating oven until hot, 7 to 8 minutes.
- Meanwhile, prepare dressing: Combine cornbread mix and water in a mixing bowl; stir until smooth.
- Remove the hot pan from the oven and pour in the cornbread batter. Return to the oven and bake until golden brown, 17 to 21 minutes. Remove from the oven and let sit until cool enough to handle, 10 to 15 minutes; 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 as much chicken broth as needed to moisten the dry ingredients. Stir in eggs and melted butter; season with salt and pepper.
- Grease the roasting pan used for the cornbread with more nonstick spray, if needed. Lightly pack dressing mixture into the pan.
- Bake until the top is golden brown, 45 minutes to 1 hour.
- While the dressing is baking, make gravy: Combine chicken, onion, celery, and hard-cooked eggs in a large saucepan. Add container of chicken broth and simmer over medium-low heat, stirring occasionally, until vegetables are tender and broth has reduced slightly, about 45 minutes.
- Mix cornstarch with water in a small bowl; stir into the gravy and simmer, stirring occasionally, until thickened, about 5 minutes.
- Remove dressing from the oven and serve with hot gravy.
Reviews
I made this last Thanksgiving, and my kids have demanded that I make it again this year. Didn’t change a thing from the recipe…delicious!
Great old time recipe, made me think of home. I will definitely make it again.
This recipe was missing one other factor add some stuffing or bread crumbs to give it the extra thickness to absorb the broth. Mine came out great and i added turkey neck meat and its broth in mine. Addition onions, celery, and bell pepper.
I’ve made this for our family gatherings for years. I make slight changes you may consider. I use the recipe on Martha White cornmeal mix bag to make 2 “batches” of corn bread. I use 1 1/2 c. diced onion and 1 c. celery either sautéed in the butter…or softened in the microwave for a couple of minutes. I don’t add the chopped chicken as we serve this as a side with turkey. I find there is no need to add salt. I add ground black pepper…1-2 teaspoons. Always add less, then more to taste (taste before adding eggs). You may not use all the broth. It should be the consistency of a very thick pancake batter. This makes 2 deep 9×13 dishes. Leftovers are short lived.
Cooked this for my family tonight. My daughter said this is the best chicken and dressing she has ever eaten.
This is an amazing recipe!! So moist and delicious!! I highly recommend this dish. It does make a lot though. So unless you are feeding a large group of people you might want to cook one and freeze one.
Fantastic recipe! The only thing I changed was to sauté the onions and celery and some garlic in olive oil before I added it to the mixture. Cooking time was only about 45 minutes and it came out perfect! I made it for a Thanksgiving potluck and even had a hardcore stuffing hater tell me she loved it. Thanks for a great recipe!
Loved it so much this is the only stuffing I make now, thanks for the recipe it is a 10.
Made according to directions, except used Jiffy brand cornbread mix. This recipe is exactly like the one I grew up with! Love!!
We loved it!! Only thing is I have to adjust the amount because it’s too much for my small family
Thank you for this recipe!!! This is how my mother used to make it but she passed away before teaching me the recipe. I looked for years for a recipe that was like hers and now I have it!!! I made this just as with the addition of some green pepper (just like mom’s). Thank You Guuurrrll!! 🙂
I have prepared this recipe three times and everyone has loved it.
great recipe. i only used 3 eggs & it turned out great. I didn`t like it as much the next day tho. It was much better straight out the oven. Next time I will cut the recipe in half to avoid leftovers.
This dressing is awesome! Closest I have found to my deceased grandmother’s dressing. I have tried others on this site and they pale in comparison. Love this recipe!
This is a great dressing recipe- very satisfying result. Though I was initially disappointed when I scrolled down to see that there were at least 2 cans of ‘cream of’ soups required. The introduction to this recipe sort of indicated (my mistake really) that this would be a family favorite from the time “without modern convenience of cream soup mixes…”
This is the best stuffing recipe ever! I didn’t change a thing.
My mom would make this all of the time but would use cornbread that was already cooked instead of the ingredients for cornbread. I love dressing and especially with gravy. I usually cook this and put the gravy on top but sometimes my mom puts it in the middle and to be honest with you it isn’t that good. My dad hates dressing though which I don’t understand. I usually use green onion instead of regular onion. The thing is that I usually cook it for holidays like Easter, Christmas, and Thanksgiving when the whole family is over at our(our being my mom and dad’s) house. My family says that it is missing something though like spice. That was my review how about yours? 🙂 😛 :O 😀
This was my first time making dressing. I followed this receipe step by step and my family loved it. Thanks Candace for sharing. I will always use this receipe for Thanksgiving and Christmas.
excellent recipe! i will definitely make this again. my only change was adding thin butter pats to the top before baking.. it is fattening already, so why not go all the way:)
never made dressing before n got great reviews