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Brenda Gantt Cornbread Dressing Recipe

Brenda Gantt Cornbread Dressing Recipe

5 from 2 votes
There’s something magical about Southern cornbread dressing that transforms a simple holiday meal into a cherished family tradition. Brenda Gantt’s cornbread dressing recipe has become legendary across kitchens nationwide, combining her famous egg bread with tender vegetables, creamy soup, and rich turkey broth.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: Southern
Calories: 334
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 recipe Brenda’s Egg Bread containing 5 eggs, baked soft and cooled
  • 1 whole bunch celery cleaned and finely chopped
  • 3-4 large onions finely chopped; use 3 if pot appears full
  • 1 stick salted butter plus any scraps
  • Water enough to barely cover vegetables
  • 3 cans regular cream of chicken soup NOT low-fat or heart-healthy versions
  • 10 slices plain white loaf bread slightly stale, not fresh
  • 2-3 cups turkey broth from roasted turkey or baked hen
  • Salt to taste

Equipment

  • Large stockpot for cooking vegetables
  • Very large mixing pan or bowl
  • Sharp knife and cutting board
  • Wooden spoon or large mixing spoon
  • Deep casserole dish (or two 9×13 pans)

Method
 

  1. Chop the entire bunch of celery and 3 large onions into small pieces. Place in a large pot with 1 stick of butter. Add water to barely cover. Boil until tender (about 30-45 minutes). Don’t drain-keep all the liquid.
  2. Reduce heat to low. Stir in 3 cans of regular cream of chicken soup until well combined with the vegetables. Set aside.
  3. Finely crumble the cooled egg bread into a very large pan. Tear 10 slices of white bread into small pieces, removing most crusts. Scatter white bread pieces evenly over the cornbread. Don’t stir yet.
  4. Pour the hot vegetable-soup mixture evenly over both breads, making sure all white bread gets wet. Let sit for 15-20 minutes to absorb.
  5. Gently fold everything together with a spoon, breaking up any large pieces. Gradually add 2-3 cups of turkey broth until very moist but not soupy. Taste and add salt if needed.
  6. Transfer to a deep casserole dish. Bake at 350°F for 30-45 minutes until hot, bubbly, and slightly set on top. Serve with a spoon-it stays soft.

Video

Notes

Store leftover cornbread dressing in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat larger amounts covered with foil in a 325°F oven for 20-25 minutes until heated through. Add a splash of turkey broth before reheating if the dressing seems dry.