Cornbread Dressing Southern with Chicken
A flavorful Southern cornbread dressing with chicken, featuring cornbread, vegetables, herbs, and spices, perfect for holidays and family gatherings.
Ingredients
- 2 packets of cornbread mix
- 1 cup diced celery
- 1 medium yellow onion
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 teaspoons poultry seasoning
- 6 large eggs, beaten
- 1 stick of melted butter
- 1-2 cups of chicken broth (optional, depending on desired consistency)
- 2 cups of cooked, shredded chicken (use roasted or boiled chicken)
Instructions
- Start by preparing the cornbread according to the package instructions, using 2 packets of cornbread mix. Once baked, crumble the cornbread and set aside to cool.
- Sauté the diced celery and onion in a bit of butter until soft and fragrant.
- In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, salt, black pepper, poultry seasoning, beaten eggs, and melted butter.
- Add the cooked, shredded chicken and chicken broth to the mixture, adjusting the amount of broth to achieve your desired consistency.
- Transfer the mixture to a greased 9x13-inch baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake at 350°F (175°C) for 30 minutes.
- Remove the foil and bake for an additional 15 minutes to allow the top to become golden and crispy.
- Remove from the oven, let it cool slightly, and serve.
Notes
- For best results, use cornbread that is stale for 48-72 hours to create the ideal texture.
- You can use either chicken breasts or thighs for the dressing, depending on your preference for moistness.
- If making ahead, the dressing can be stored in the refrigerator for up to 2 days or frozen for longer storage.
- Feel free to adjust the herbs and spices according to your taste preferences, adding more sage, thyme, or rosemary if desired.
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