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.
It is also the cover photo on my new cookbook ($25 plus $5 s&h).
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!
If desired, use Homemade Self-Rising Cornbread to make this recipe.
Be sure to check out my Jalapeno Cornbread Bundt Dressing.
Enjoy!
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.
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 3-1/2 cups baked cornbread, coarsely crumbled See Recipe Notes.
- 2 biscuits, baked and coarsely crumbled Or use two slices of wheat bread torn into small pieces.
- 1-1/2 cups shredded chicken white or dark meat
- 1-1/4 cups chicken broth canned or fresh
- 1 can (10.5 ounces) condensed cream of mushroom soup See Recipe Notes.
- 1 can (10.5 ounces) condensed cream of chicken soup See Recipe Notes for homemade.
- 1 small white onion, chopped
- 1 can (5 ounces) evaporated milk, divided Use only 3 tablespoons. Save remainder for another use.
- 2 medium eggs, beaten
- 2 teaspoons ground sage Use more or less as preferred.
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup fresh celery, chopped (optional)
- vegetable oil cooking spray or shortening See Recipe Notes for greasing a cast iron bundt pan.
- cranberry sauce See Recipe Notes for homemade.
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- 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.
Recipe Notes
~I suggest using my Homemade Self-Rising Cornbread recipe to make this dressing.
~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.
~Homemade Cranberry Sauce pairs well with this recipe.
~If using a cast iron bundt pan (pictured before greasing), generously grease with shortening to prevent sticking. Do not grease with vegetable oil because the crust will stick.
For a holiday, when you put it on the table, you could decorate it with mint leaves and dried cranberries to give it a “wreath” look
Beautiful idea! I can imagine how pretty that would be on the dinner table. Thank you very much for sharing!
I love the bundt cake dressing please send more
Thank you for the compliment! Developing another idea. Will share soon.
Sounds incredible. I am trying this Thanksgiving.
Wonderful! Joy, I hope you enjoy as much as we do.
Thank you for the idea and receipe. I am going to try it this Thanksgiving.
Hi if i choose to use season cornbread stuffing in the bag….will that be ok if so what adjustments do I need thanks
Hi Vivian! I’ve never used cornbread stuffing in the bag to make this recipe. My recipe has evaporated milk and eggs to hold it together, add flavor and moisture. Not sure if a bagged mix has those ingredients. I suggest experimenting to see what happens. Make sure the mixture is moist before pouring into GREASED/PREHEATED bundt pan. Bake in preheated oven. Hopefully, it will form a bundt shape. If not, scoop from pan into a lovely serving dish. Drizzle with gravy. Serve with cranberry sauce.