Baby's Thanksgiving Cornbread Dressing

Recipe by Vicki in CT
READY IN: 1hr 10mins
SERVES: 10-12


  • 6
    biscuits, cooked and crumbled
  • 3
    (32 ounce) cans chicken stock
  • 12
    cup butter (or more)
  • 10 12
    ounces cream of chicken soup
  • 1
    large onion, chopped
  • 2
    cups celery, chopped
  • 4
    eggs, hard-boiled, chopped
  • 4
    green onions, chopped
  • 2
    loaves cornbread, cooked and crumbled
  • salt, to taste
  • pepper, to taste
  • seasoning, to taste
  • Serve with
  • baby's giblet gravy


  • Cook onion and celery in two cans of broth until tender. Add butter and cream of chicken soup. Stir until melted and remove from heat.
  • In a VERY large bowl place crumbled cornbread and biscuits. Add eggs and green onion. Toss to combine.
  • Pour broth mixture over crumb mixture. Mash together using hands. This is when you decide how much of the third can of broth you need. Should be moist but not runny. This will depend on the type of cornbread you use and how many biscuits you put inches.
  • Pour into greased casserole and bake at 350 degrees for at least 45 minutes until browned on top.
  • For a one dish meal can layer in cooked cubed chicken or turkey.