cornbread dressing with gravy

Ingredients

• Servings: 18
• 1 (19 ounce) package cornbread mix (such as martha ® - cornbread mix)
• 1/2 (14 ounce) package herb-seasoned stuffing mix (such as pepperidge farm® cubed herb seasoned stuffing)
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 cups cooked chicken, cut into bite-size pieces
• 1 (26 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 2 (16 ounce) cartons chicken broth, or as needed
• 6 eggs, beaten
• 1 cup melted butter
• salt and pepper to taste
• 2 cups cooked chicken, cut into bite-size pieces
• 1 cup chopped onion
• 1 cup chopped celery
• 4 cups chicken broth, or more as needed
• 4 hard-cooked eggs, chopped
• 2 1/2 tablespoons cornstarch, or as needed
• 2 tablespoons water

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 45 mins


• preheat an oven to 375 degrees f (190 degrees c). grease a large baking dish or roasting pan. prepare the cornbread mix according to package directions, bake, and let cool.
• remove the cooled cornbread from the pan, and crumble it into a large bowl. mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup. stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients. stir in the eggs, melted butter, and salt and pepper.
• lightly pack the mixture into the prepared pan, and bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
• to make gravy, place 2 cups of cooked chicken meat, 1 cup of chopped onion, 1 cup of chopped celery, 4 cups of chicken broth, and the hard-cooked eggs in a large saucepan over medium-low heat, and simmer, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes. mix the cornstarch with water to make a paste, and stir into the gravy. bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally. serve over stuffing casserole.