Cooking Louisiana - Cornbread Dressing

Cornbread Dressing, a favorite side for the holiday feast! Cornbread dressing is almost a meal in one. This is an old cornbread dressing recipe handed down over the years in South Louisiana. 

Cornbread Dressing


1 box Ballard Cornbread Mix 
1 lg. fryer or hen
2 cups chopped celery
1 cup chopped onion
1 cup of chopped green onions
1 stick butter
1 tsp. sage
teaspoon poultry seasoning
You can add turkey broth if baking a turkey, or use a little water.


Bake cornbread according to directions

Boil hen or fryer & de-bone, save the water.

Boil vegetables and butter in water, cook until tender and drain

In a bowl, crumble cornbread, add de-boned chicken or hen and vegetable mix.

Add sage, poultry seasoning, salt and pepper to taste.

Pour in baking pan and bake at 350F degrees until firm and brown.


Cream Gravy to serve over Dressing


1 stick of butter
1 tablespoon of flour
1 cup of chicken or turkey broth
cup of milk


In a sauce pot, blend butter and flour together on a low fie, add broth, stir until it begins to thicken, then add milk. Boil, lower fire and continue to stir until desired consistency.


J. J. Guidry







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