Diva Tasting: Holiday Sides…

Grandmas Cornbread Stuffing Casserole


1 (3 Pound) Whole Chicken

10 Cups Crumbled Cornbread

8 Biscuits, Crumbled

2 (10.75 Ounce) Cans Condensed Cream Of Chicken Soup

1 Cup Chopped Onion

1 Cup Chopped Celery

1 Teaspoon Salt

2 Teaspoons Ground Black Pepper

1 Teaspoon Ground Sage

8 Eggs, Beaten


Step 1 Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.

Step 2 Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.

Step 3 Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.

Step 4 In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.

Step 5 Bake in preheated oven until top is browned and center is firm, about 30 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s