Description
A classic Southern Chicken Cornbread Dressing made with tender chicken, buttery cornbread, and savory herbs. Moist, flavorful, and perfect for holidays or family dinners.
Ingredients
4 cups crumbled cornbread (day-old preferred)
4 cups cubed bread (white or wheat)
1 cup unsalted butter, melted
1 medium onion, finely chopped
1 cup celery, finely chopped
3 cups cooked chicken, shredded
4 cups chicken broth
2 large eggs, beaten
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon dried sage
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole pan.
2. In a skillet, melt butter and sauté onion and celery until soft and fragrant, about 5 minutes.
3. In a large bowl, combine crumbled cornbread and cubed bread. Stir in cooked vegetables.
4. Add shredded chicken and seasonings, mixing gently to combine.
5. Pour in chicken broth and beaten eggs. Stir until the mixture is evenly moistened but not soggy.
6. Transfer mixture to prepared baking dish and smooth the top.
7. Bake uncovered for 45–50 minutes, until golden brown and set in the center.
8. Let rest 10 minutes before serving for best texture.
Notes
For extra richness, mix in a can of cream of chicken soup.
Store leftovers in the refrigerator for up to 4 days or freeze up to 3 months.
Reheat at 325°F (165°C) until warmed through.
To make ahead, assemble and refrigerate before baking.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Fat: 18g
- Carbohydrates: 25g
- Protein: 16g