EDITOR’S NOTE (November 25, 2019): Added new cookbook info. Pre-order to receive both eCookbook and printed copy. Offer expires soon.
This savory cornbread dressing contains shredded chicken, white onions, cream of mushroom soup, cream of chicken soup, and tasty seasonings. The textured bundt shape with a cup of Homemade Cranberry Sauce in the middle makes a lovely presentation.
My precious aunt taught me how to make her amazing cornbread dressing. It is savory, hearty, and loaded with delicious flavor. My twist was adding shredded chicken and baking the dressing in a bundt pan.
Although this dressing holds together to form a bundt shape, it isn’t dry. Evaporated milk, cream of chicken soup and cream of mushroom soup add flavor and moisture.
If you prefer a very moist dressing, simply drizzle each individual slice with gravy or hot chicken stock. Do not drizzle whole bundt cake because liquids will soften the shape.
When I asked for the recipe, she said I must be “showed” and not “told.” My aunt is a great cook. She never measures ingredients. I wrote notes as she explained her method and while closely watching her in action. I’ve made this dressing several times. Delicious!
EDITOR’S NOTE (November 16, 2018): Million Dollar Cornbread Dressing was the original name of this recipe when it was first posted in November 2017.
Cornbread Bundt Dressing
This cornbread dressing is hearty and delicious. If desired, place small bowl of cranberry sauce in the center before serving. Makes a lovely presentation. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
In large bowl, thoroughly combine crumbled cornbread, crumbled biscuits (or bread slices) and shredded chicken. Set aside.
In medium sized saucepan, combine chicken broth, condensed cream of mushroom soup, condensed cream of chicken soup, and onions. Simmer over medium-low heat for 5 minutes. Stir constantly. NOTE: If using Homemade Cream of Chicken Soup, add 1-1/4 cups.
Pour warm mixture over bread crumbs and chicken. Add 3 tablespoons of evaporated milk, beaten eggs, ground sage, ground black pepper, salt, and chopped celery (if using).
Stir until thoroughly combined. Set aside.
Spray 5-cup bundt pan (aluminum) with vegetable oil cooking spray. Grease a cast iron bundt pan with shortening. Do not use vegetable oil because the crust will stick. Place greased bundt pan in hot oven for 5 minutes. Preheating helps to thoroughly bake crust.
Carefully remove hot bundt pan from hot oven. Pour in batter.
Reduce oven temperature to 375. Bake 20-25 minutes or until edges turn golden brown and knife inserted in center comes out clean. Avoid baking too long to prevent dry dressing.
Remove from oven. Cool at least 10 minutes. Place plate on top of bundt pan. Flip over. Tap to release.
Bundt shape should be firm. Place a small bowl of cranberry sauce or gravy in center. Makes a lovely presentation on dinner table.
Slice with a serrated knife.
Drizzle each serving with hot gravy or chicken stock. Do not drizzle entire bundt "cake." Liquids will soften the shape.
~If desired, use 2 cans (10.5 ounces each) of cream of mushroom soup OR 2 cans (10.5 ounces each) of cream of chicken soup. Or use 1-1/2 cups of Homemade Cream of Chicken Soup. Make it before the dressing.