Jane’s Cornbread Dressing – Thanksgiving 2010


  • 1 pan of cornbread made according to package instructions (do not use sweet cornbread)
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 3 boiled eggs
  • 6 slices of white bread or rolls
  • 1 small onion (minced)
  • 2 celery stalks (chopped)
  • 1 tablespoon poultry seasoning OR
  • fresh sage (chopped well) and1 teaspoon garlic powder
  • Salt and pepper to taste
  • Chicken or turkey broth to moisten (you’ll need several cups of broth and you may use canned broth if you don’t have fresh broth)


Crumble cornbread and white bread to a fine texture.  Add eggs, onion and celery.  Add poultry seasoning.  Mix in soups followed by broth until the dressing is wet but not soupy.  Add salt and pepper to taste.  Bake at 350º until golden brown (about 20-30 minutes).

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