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Cornbread Stuffing with Gravy

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PREP TIME
35 min
COOKING TIME
70 min
TOTAL TIME
115 min
SERVINGS
24 servings
Dinner Southern
Cornbread Stuffing with Gravy
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 1/2 tablespoons cornstarch, or as needed
  • 2 tablespoons water
Instructions
1
Gather all necessary ingredients beforehand.
2
Preheat your oven to 375 degrees Fahrenheit. Place a large roasting pan inside the preheating oven and let it heat up for 7 to 8 minutes, ensuring it's nice and hot.
3
In the meantime, prepare the dressing mixture: Combine cornbread mix with water in a bowl and stir until you have a smooth consistency.
4
Take the hot roasting pan out of the oven and pour in the cornbread batter. Put it back into the oven and bake until it's golden brown, taking around 17 to 21 minutes. Remove it from the oven once it's cooled enough to handle, but keep the oven on.
5
Once the cornbread has cooled down, crumble it into a large bowl. Add the stuffing mix, chopped onion, and diced celery to the bowl. Then, add cooked chicken and both condensed soups, stirring until you have a moist mixture. Add as much chicken broth as needed to keep the ingredients hydrated.
6
Stir in eggs and melted butter, seasoning with salt and pepper according to your taste.
7
Grease the roasting pan that was used for the cornbread with more nonstick spray if necessary. Pack the dressing mixture into the pan gently.
8
Bake the dressing in the roasting pan until it's golden brown, taking around 45 minutes to 1 hour.
9
While the dressing is baking, prepare the gravy: Combine cooked chicken, chopped onion, diced celery, and hard-cooked eggs in a large saucepan. Add the container of chicken broth and simmer over medium-low heat, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes.
10
Mix cornstarch with water in a small bowl and stir it into the gravy. Simmer, stirring occasionally, until the gravy is thickened, about 5 minutes.
11
Remove the dressing from the oven and serve it hot with the hot gravy.