PEPPERIDGE FARM CORNBREAD DRESSING RECIPES

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SLOW-COOKER CORNBREAD DRESSING RECIPE | SOUTHERN LIVI…



Slow-Cooker Cornbread Dressing Recipe | Southern Livi… image

This slow cooker recipe saves the day.

Provided by Southern Living

Total Time 4 hours 20 minutes

Yield Serves 12 to 16

Number Of Ingredients 10

5 cups crumbled cornbread
1 (14-oz.) package herb stuffing
2 (10 ¾-oz.) cans cream of chicken soup
2 (14-oz.) cans low-sodium chicken broth
1 large sweet onion, diced
1 cup diced celery
4 large eggs, lightly beaten
1 tablespoon rubbed sage
½ teaspoon pepper
2 tablespoons butter, cut up

Steps:

  • Combine first 9 ingredients in a large bowl.
  • Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4 to 6 hours or until set and thoroughly cooked.

CORNBREAD DRESSING WITH GRAVY RECIPE | ALLRECIPES



Cornbread Dressing With Gravy Recipe | Allrecipes image

A family favorite. My 71-year-old dad's mother made an old-fashioned cornbread dressing without the modern convenience of cream soup mixes and bagged stuffing mix. She taught my mother, who passed this version on to me. I believe people came to my mom's house for Thanksgiving and Christmas for this one dish! Everyone asks for the recipe when I bring it along for a holiday potluck, or they tell me how much it reminds them of the old-fashioned dressing their grandmother made.

Provided by candace

Categories     Side Dishes

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Yield 18 servings

Number Of Ingredients 18

1 (19 ounce) package white cornbread mix (such as Martha White® - White Cornbread Mix)
½ (14 ounce) package herb-seasoned stuffing mix (such as Pepperidge Farm® Cubed Herb Seasoned Stuffing)
1 large onion, chopped
2 stalks celery, chopped
4 cups cooked chicken, cut into bite-size pieces
1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2 (16 ounce) cartons chicken broth, or as needed
6 eggs, beaten
1 cup melted butter
salt and pepper to taste
2 cups cooked chicken, cut into bite-size pieces
1 cup chopped onion
1 cup chopped celery
4 cups chicken broth, or more as needed
4 hard-cooked eggs, chopped
2 ½ tablespoons cornstarch, or as needed
2 tablespoons water

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking dish or roasting pan. Prepare the cornbread mix according to package directions, bake, and let cool.
  • Remove the cooled cornbread from the pan, and crumble it into a large bowl. Mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup. Stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients. Stir in the eggs, melted butter, and salt and pepper.
  • 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.
  • 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. Mix the cornstarch with water to make a paste, and stir into the gravy. Bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally. Serve over stuffing casserole.

Nutrition Facts : Calories 457.8 calories, CarbohydrateContent 36 g, CholesterolContent 179.9 mg, FatContent 25.5 g, FiberContent 1.1 g, ProteinContent 20.4 g, SaturatedFatContent 10.6 g, SodiumContent 1449.3 mg, SugarContent 6 g

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