Aunt Grace's Best Cornbread Dressing Recipe

Name: Aunt Grace's Best Cornbread Dressing Recipe
Total time: 10 h
Yield: Serves 24
Ingredients: 2 (6-oz.) pkg. unsweetened cornbread mix (such as Martha White); 1 (16.3-oz.) can refrigerated biscuits (such as Pillsbury Grands!); 7 white sandwich bread slices, toasted; 6 hamburger buns, toasted; 1 cup unsalted butter; 4 cups finely chopped yellow onions (from 2 medium onions); 4 cups finely chopped celery (from 1 large bunch celery); 8 cups chicken broth; 3 (10.5-oz.) cans condensed cream of chicken soup; 1 (10.5-oz.) can condensed cream of celery soup; 1 tablespoon poultry seasoning; 1 tablespoon ground sage; 6 large eggs, beaten

5 Ratings
5 Reviews

Travel editor Valerie Luesse shares her Aunt Grace's Best Cornbread Dressing recipe—which Luesse calls "silky smooth and ultra-moist." The best way to make this dressing is in advance. Here's how Aunt Grace does it. Two days ahead: Prepare breads and chop veggies. One day ahead: Mix all ingredients and refrigerate. Thanksgiving Day: Bring dressing mixture to room temperature, then bake as directed. Think there are too many bread varieties in this dressing recipe? You'll be thanking us when you take a bite. If you like a smoother texture in your dressing, Aunt Grace uses the edge of a wooden spoon to break up the breads in step one.

By Southern Living Editors

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Credit: Victor Protasio; Prop Styling: Lindsey Lower; Food Styling: Chelsea Zimmer

Recipe Summary

total:

10 hrs

active:

40 mins

Yield:

Serves 24

Directions

Step 1
Prepare cornbread and biscuits according to package directions. Let cool, and crumble into a large bowl. Tear toasted bread slices and hamburger buns into small pieces, and add to cornbread-biscuit mixture. Combine with hands to break breads into small pieces.

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Step 2
Melt butter in a large saucepan over medium-high. Add onions and celery to pan, and cook, stirring occasionally, until softened and onions are translucent, about 10 minutes. Stir in chicken broth, cream of chicken soup, cream of celery soup, poultry seasoning, and sage. Bring broth-soup mixture to a boil, and pour over breads, stirring to combine. Let cool 20 minutes, stirring occasionally. Add eggs, stirring well to combine. Divide mixture evenly between 2 (9- x 13-inch) baking dishes. Cover and refrigerate overnight.
Step 3
Preheat oven to 350°F. Uncover baking dishes, bring to room temperature, and bake in preheated oven until top is browned and middle is set, about 1 hour.

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Stormy

11/28/2021

That's about as southern as Tex-Mex. I was expecting great things when I read Grandma. Then I realized your Grandma may be younger than me. Canned soup and cornbread mixes? The real giveaway was Grands biscuits. Southern and homemade go hand in hand.

Southern Living Member

11/25/2021

I’ve made this recipe for the last 5 years and LOVE it!!! I make 1 pan per the recipe and 1 pan with veggie stock and extra cream of celery instead of cream of chicken for my vegetarian family members. Everyone loves both versions!!!

Southern Living Member

11/13/2021

This makes the very best dressing with some modifications. I would never use a cornbread mix and never canned biscuits. I always make a pawn of cornbread in my iron skillet at least 1-2 days before assembling dressing. 1-2 day old cornbread mixes better and tastes better. Making homemade biscuits makes everything better. I generally don’t make a special batch just for the dressing, but save left over biscuits and freeze them. If using large homemade biscuits, you’ll only need 4 biscuits. I do use the loaf bread and add buns (hot dog or hamburger buns work perfect). I put all the bread together into my bowl and break it all up together with a wooden spoon. From there follow the recipe as is and it is perfection!

Southern Living Member

11/03/2021

I tried this recipe before Thanksgiving. Am I ever glad. It tasted ok. It certainly wasn’t worth the time and effort required. I followed the directions up until the baking time. I baked for over 1 1/2 hours and it still wasn’t brown on top or set in the middle. Again it was ok but not worth the time.

Southern Living Member

10/05/2021

This is genuinely the BEST dressing I have ever eaten; and I've had a lot of dressing in my time. I never made dressing before, but this sounded so good and easy to follow that I had to try it. The first time I made it, it turned out perfect. There are no weird ingredients that most Southerners don't want in their dressing- oysters, chestnuts, sausage. You know what I mean! This is down-home, hearty deliciousness. Plus it makes two big pans making it perfect to serve a big crowed for Thanksgiving and Christmas. Thank you Aunt Grace! I will use this recipe for years to come.

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Aunt Grace's Best Cornbread Dressing Recipe

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Recipe Summary

Ingredients

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Reviews (5)

All Reviews for Aunt Grace's Best Cornbread Dressing Recipe

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Aunt Grace's Best Cornbread Dressing Recipe

Gallery

Recipe Summary

Ingredients

Directions

Reviews (5)

All Reviews for Aunt Grace's Best Cornbread Dressing Recipe