Description
A perfect dish for holidays, family gatherings, or cozy weeknight dinners, this chicken dressing recipe is packed with rich, savory flavors. Made with cornbread, shredded chicken, aromatic herbs, and a perfectly balanced broth, it’s moist on the inside with a golden, crispy top. Whether you’re making it for Thanksgiving or a comforting Southern meal, this recipe is guaranteed to be a favorite!
Ingredients
Scale
For the Cornbread Base:
- 4 cups crumbled cornbread (homemade or store-bought)
- 4 slices white bread, torn into small pieces
- 2 cups chicken broth (plus more if needed)
For the Chicken Mixture:
- 2 ½ cups cooked shredded chicken (rotisserie or boiled)
- ½ cup butter, melted
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 2 large eggs, beaten
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sage
- 1 tsp poultry seasoning
Instructions
Step 1: Prepare the Cornbread Mixture
- Preheat the oven to 375°F (190°C) and grease a large baking dish.
- In a large mixing bowl, combine the crumbled cornbread and torn white bread.
Step 2: Sauté the Vegetables
- In a skillet, melt the butter over medium heat. Add the chopped onions and celery, sautéing until soft and fragrant (about 5 minutes).
- Stir in the salt, black pepper, sage, and poultry seasoning, then remove from heat.
Step 3: Mix Everything Together
- Pour the sautéed vegetable mixture over the cornbread and bread crumbs.
- Add the shredded chicken and mix well.
- Slowly pour in chicken broth, stirring until everything is moist but not soupy.
- Stir in the beaten eggs, ensuring the mixture is evenly combined.
Step 4: Bake to Perfection
- Transfer the mixture into the prepared baking dish and spread it evenly.
- Bake uncovered for 45-50 minutes, or until the top is golden brown and set in the center.
Step 5: Serve and Enjoy
- Remove from the oven and let it sit for 5-10 minutes before serving.
- Serve warm with gravy or your favorite side dishes. Enjoy!
Notes
- If you like a richer flavor, use homemade broth instead of store-bought.
- For a creamier texture, mix in ½ cup of heavy cream or milk with the broth.
- To add a crunchy topping, sprinkle buttered panko breadcrumbs before baking.
- This dish can be made ahead of time! Simply refrigerate before baking and cook when needed.
- Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern, American