Cornbread Dressing With Gravy

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Spray a large roasting pan with nonstick spray and place in the preheating oven until hot, 7 to 8 minutes.

2 . Stage

Meanwhile, prepare dressing: Combine cornbread mix and water in a mixing bowl; stir until smooth.

3 . Stage

Remove the hot pan from the oven and pour in the cornbread batter. Return to the oven and bake until golden brown, 17 to 21 minutes. Remove from the oven and let sit until cool enough to handle, 10 to 15 minutes; keep the oven on.

4 . Stage

Crumble cooled cornbread into a large bowl. Stir in stuffing mix, onion, and celery. Add chicken and both condensed soups, then stir in as much chicken broth as needed to moisten the dry ingredients. Stir in eggs and melted butter; season with salt and pepper.

5 . Stage

Grease the roasting pan used for the cornbread with more nonstick spray, if needed. Lightly pack dressing mixture into the pan.

6 . Stage

Bake until the top is golden brown, 45 minutes to 1 hour.

7 . Stage

While the dressing is baking, make gravy: Combine chicken, onion, celery, and hard-cooked eggs in a large saucepan. Add container of chicken broth and simmer over medium-low heat, stirring occasionally, until vegetables are tender and broth has reduced slightly, about 45 minutes.

8 . Stage

Mix cornstarch with water in a small bowl; stir into the gravy and simmer, stirring occasionally, until thickened, about 5 minutes.

9 . Stage

Remove dressing from the oven and serve with hot gravy.