Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This recipe is from the Rural Arkansas magazine, November 1982.

Ingredients Nutrition

  • 4 cups crumbled white bread
  • 4 cups crumbled cornbread
  • 12 cup chopped white onion
  • 1 cup chopped celery
  • salt and pepper
  • 1 teaspoon sage (optional)
  • 3 cups hot chicken broth
  • 13 cup melted butter or 13 cup margarine


  1. Combine breadcrumbs, cornbread, onion, celery, and seasoning in a large bowl; mix well.
  2. Blend in broth and butter.
  3. Mixture should be very soft to allow for loss of moisture during baking.
  4. Add more broth if necessary.
  5. Spoon dressing into a lightly greased pan; bake at 350 for 1 hour or until well browned.
  6. Serve.


Most Helpful

I used your recipe to make stuffing muffins for Thanksgiving. Instead of putting the dressing in a traditional baking pan I used an ice cream scoop to portion it into a greased muffin tin. I baked the stuffing muffins for about 25 minutes at 375°. They turned out perfect and everyone had a perfect portion of crunchy dressing.

Stoblogger November 29, 2009

I made this last night. It was delicious. I didn't have any white bread so used whole wheat and also used 1/2 large shallot chopped instead of the onion. I also added a little dried thyme and some dried parsley. Thanks for a very tasty and easy recipe!

MarieRynr January 16, 2004

"Taste great" but i added broth on top of dress ever 30 min to keep from drying out

Mirian F. November 29, 2015

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