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Southern Cornbread Dressing with Chicken Recipe

Southern Cornbread Dressing with Chicken Recipe
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★★★★★

5.2 from 7 reviews

This Southern Cornbread Dressing with Chicken is a classic comfort dish combining homemade cornbread, tender shredded chicken, and savory chicken stock, blended with aromatic vegetables and herbs to create a creamy, flavorful holiday or family meal side dish.

Ingredients

Scale

Chicken Stock

  • 8 cups water
  • 4 large chicken breasts
  • 4 stalks celery, sliced
  • 1 medium onion, chopped large
  • 2 tbsp Lawry’s Chicken and Poultry Rub Seasoning
  • 2 tbsp minced garlic

Cornbread

  • 3 tbsp vegetable oil
  • 2 cups Pearl Milling Company Buttermilk Corn Meal
  • 2 tbsp sugar
  • 1 1/2 cups buttermilk
  • 1 large egg, beaten

Assembly

  • 2 sticks salted butter, room temperature
  • 1 can Campbell’s Cream of Celery Soup
  • 1 can Campbell’s Cream of Chicken with Herbs Soup
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced onion
  • 1/4 cup diced celery
  • 4 tbsp ground sage
  • 6 cups reserved chicken stock (from above)
  • 1 tsp chicken bouillon (optional)

Instructions

  1. Prepare Chicken Stock: Rinse the chicken breasts and pat them dry. In a large pot over medium heat, combine 8 cups of water, chicken breasts, sliced celery, chopped onion, Lawry’s Chicken and Poultry Rub Seasoning, and minced garlic. Bring the mixture to a boil and let it cook for 40 minutes to develop a rich chicken stock and tender chicken. Once cooked, remove the chicken breasts and set aside. Reserve the stock for use in the dressing.
  2. Shred Chicken: In a medium bowl, shred the cooked chicken breasts into large pieces using forks or your hands. Set aside for assembly.
  3. Make Cornbread: Preheat your oven to 425°F. Pour vegetable oil into a cast iron skillet and place it in the oven for 3 minutes to heat. In a bowl, mix the dry ingredients—cornmeal and sugar. Add in the buttermilk and beaten egg, stirring to combine. Carefully remove the hot skillet from the oven, pour the vegetable oil into the cornbread batter, and mix well. Pour the mixture into the hot skillet and bake in the center of the oven for 20-25 minutes until golden brown and set. Remove from oven and allow to cool slightly.
  4. Assemble Dressing: Preheat the oven to 350°F. In a large bowl, crumble the cornbread into large chunks. Add the softened salted butter, cream of celery soup, cream of chicken with herbs soup, diced green bell pepper, onion, celery, ground sage, and shredded chicken. Pour in 5 cups of the reserved chicken stock and mix everything thoroughly to achieve a creamy, moist consistency. If the mixture seems too dry, add the remaining 1 cup of chicken stock. Taste and adjust seasoning; add 1 teaspoon of chicken bouillon if more flavor is desired.
  5. Bake Dressing: Transfer the cornbread mixture into a greased casserole dish and cover it tightly with aluminum foil. Bake for 1 hour at 350°F until heated through and flavors are well melded. Remove from oven and serve warm as a hearty Southern side dish.

Notes

  • Using fresh homemade chicken stock enhances the depth of flavor significantly, but canned stock can be substituted in a pinch.
  • For a gluten-free version, ensure the cornbread mix and soups are certified gluten-free or use homemade alternatives.
  • Adjust the amount of chicken stock to achieve your preferred stuffing moisture level—some like it more moist, others prefer it drier.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in the oven or microwave.
  • You can add chopped fresh parsley or thyme for added freshness and herbal complexity.

Nutrition

Keywords: southern cornbread dressing, chicken dressing recipe, cornbread stuffing, holiday side dish, comfort food, chicken recipes, Thanksgiving side

Find it online: https://cheframiflavor.com/southern-cornbread-dressing-with-chicken-recipe/