Corn Bread Stuffing Recipe

Corn Bread Stuffing Recipe photo by Taste of Home

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At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made.—Patty Kierce, Weir, Texas

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Corn Bread Stuffing Recipe

Prep: 20 min. Bake: 45 min.

Yield: 18-20 Servings

20 45 65

Ingredients

1 cup water
1 large onion, chopped
3/4 cup chopped celery
3/4 cup minced fresh parsley
1/2 cup butter, cubed
1/2 teaspoon ground nutmeg
1 loaf (1-1/2 pounds) bread, toasted and cubed
6 cups cubed corn bread, toasted
5 eggs, lightly beaten
5 hard-cooked eggs, chopped
2-1/2 cups cubed cooked chicken
1 can (14-1/2 ounces) chicken broth

Directions

In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, corn bread, eggs, hard-cooked eggs, chicken, broth and onion mixture.
Divide into two 3-qt. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Yield: 18-20 servings.

Originally published as Two-Bread Dressing in 1-2-3 Meal Planner , p154