Savory Cornbread Stuffing with Creamy Gravy

Experience the comforting flavors of Savory Cornbread Stuffing with Creamy Gravy, a quintessential American dish perfect for your holiday feasts. This non-vegetarian recipe combines gluten, dairy, and eggs for a rich, moist stuffing that pairs beautifully with turkey or chicken. The savory blend of cornbread, herbs, and tender chicken creates a delightful texture and taste that will remind you of family gatherings.

Packed with protein and essential nutrients, this dish is not only satisfying but also versatile enough for any festive occasion. Easily accessible through EasyChef Pro, you can find this recipe along with a convenient shopping list feature to ensure the lowest cost per serving.

Get ready to elevate your holiday meals with this classic recipe!

Recipe Collection: Dinner

Serving Size: 24

Cooking Time: 115 minutes

Overview

This Cornbread Dressing with Gravy is a cherished family recipe, perfect for holiday gatherings. Combining the convenience of store-bought mixes with the rich flavors of homemade ingredients, this dish is sure to remind you of traditional family dinners. It's a moist, flavorful side that pairs perfectly with any festive meal.

Diet Type

Non-Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Ingredients

• 3 - 6.5 Ounces (oz) packages white cornbread mix
• 2 - Cups water
• 1 - 6 Ounce (oz) box herb-seasoned stuffing mix
• 1 - Large onion, minced
• 2 - Stalks celery, minced
• 4 - Cups chopped cooked chicken
• 1 - 23 Ounce (oz) can condensed cream of chicken soup
• 1 - 10.5 Ounce (oz) can condensed cream of celery soup
• 1 - 32 Ounce (oz) container chicken broth
• 6 - Large eggs, whisked
• 1 - Cup butter, melted
• 1 - Pinch salt, to taste
• 1 - Pinch black pepper, to taste

For the Gravy

• 2 - Cups chopped cooked chicken
• 1 - Cup onion, minced
• 1 - Cup celery, minced
• 1 - 32 Ounce (oz) container chicken broth
• 4 - Large hard-cooked eggs, minced
• 2.5 - Tablespoons (tbsp) cornstarch
• 2 - Tablespoons (tbsp) water

Steps

1. Preheat the oven to 375°F (190°C). Spray a large roasting pan with nonstick spray and place in the oven until hot, about 7 to 8 minutes.
2. In a mixing bowl, combine the cornbread mix and water; stir until smooth.
3. Remove the hot pan from the oven and pour in the cornbread batter. Bake until golden brown, about 17 to 21 minutes. Let cool for 10 to 15 minutes; keep the oven on.
4. Crumble the cooled cornbread into a large bowl. Stir in the stuffing mix, onion, and celery. Add chicken and both condensed soups, then stir in enough chicken broth to moisten the dry ingredients. Stir in eggs and melted butter; season with salt and pepper.
5. Grease the roasting pan again if needed. Lightly pack the dressing mixture into the pan.
6. Bake until the top is golden brown, about 45 minutes to 1 hour.
7. For the gravy, combine chicken, onion, celery, and hard-cooked eggs in a large saucepan. Add chicken broth and simmer over medium-low heat, stirring occasionally, until vegetables are tender and broth has reduced slightly, about 45 minutes.
8. Mix cornstarch with water in a small bowl; stir into the gravy and simmer, stirring occasionally, until thickened, about 5 minutes.
9. Remove dressing from the oven and serve with hot gravy.

Enjoy this classic dish that brings warmth and nostalgia to your holiday table!