Southern Chicken and Cornbread Dressing Recipe
This classic Southern Chicken and Cornbread Dressing is a savory, comforting side dish featuring crumbled cornbread, shredded chicken, and aromatic vegetables baked together to golden perfection. Perfect for holidays or family dinners, it combines the rich flavors of sage and butter with the heartiness of chicken and celery for a traditional taste of Southern cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Ingredients
Ingredients
- 1 pan cornbread, crumbled
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup celery, chopped
- 1 small onion, diced
- 3 eggs
- 1 tsp rubbed sage
- ½ cup butter, melted
- Salt and pepper to taste
Instructions
- Combine Dry and Fresh Ingredients: In a large mixing bowl, add the crumbled cornbread, shredded cooked chicken, chopped celery, diced onion, and rubbed sage. Stir well to evenly distribute the ingredients.
- Add Liquids and Seasoning: Pour in the melted butter and crack in the eggs. Gradually add the chicken broth, stirring constantly until the mixture is moist but not soupy. Season liberally with salt and pepper according to your taste.
- Prepare for Baking: Grease a baking dish thoroughly to prevent sticking. Spread the dressing mixture evenly in the dish, smoothing the top for even cooking.
- Bake the Dressing: Preheat your oven to 375°F (190°C). Place the dish in the oven and bake for 40 to 45 minutes. The top should turn a beautiful golden brown, and the dressing should be heated through.
- Serve: Remove from oven and allow to cool slightly before serving. This dish pairs wonderfully with roasted meats and holiday sides.
Notes
- You can make this dressing ahead of time and refrigerate it before baking; just add a few extra minutes to the baking time if cold from the fridge.
- For a richer flavor, consider using homemade chicken broth.
- If you prefer a bit of crunch, add toasted pecans or walnuts on top before baking.
- To make it gluten-free, ensure your cornbread is made with gluten-free ingredients.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
