chicken and cornbread dressing
My mother never made just dressing, it was always chicken and dressing. This is her recipe with a few of my additions. I add sage and chicken soup to mine. Mother always used a hen and I use just a regular frying chicken (to me hen had too much fat). Put the two recipes together and this is the best dressing ever.
Blue Ribbon Recipe
One of our pet peeves is dry cornbread dressing. This recipe is anything but dry and creamy. A perfect old-fashioned cornbread dressing just like Grandma makes. It's full of veggies, chicken, and lots of flavors. Boiled eggs add texture and make this seem like an older-style recipe. This chicken and cornbread dressing recipe makes a large amount, so it's perfect for a holiday dinner. It does take a lot of prep work, but the actual recipe is not hard.
prep time
1 Hr
cook time
45 Min
method
Bake
yield
10 serving(s)
Ingredients
- 1 - 9" skillet of cornbread (Traditional southern cornbread recipe)
- 3 slices light bread (regular old sandwich bread)
- 3/4 cup onion, chopped small pieces
- 3/4 cup celery, chopped small pieces
- 6 - hard-boiled eggs
- 1 1/2 teaspoons poultry seasoning (may add to taste)
- 2 teaspoons sage, dried (to taste)
- 1 teaspoon coarse ground black pepper and 1 tsp salt (to taste)
- 2 quarts chicken broth (in addition to where you boiled chicken)
- 1 can cream of chicken soup (10.5 oz)
- - boullion for extra flavor (better than bouilion)
- 1 large fryer chicken
How To Make chicken and cornbread dressing
Test Kitchen Tips
With 2 quarts of broth, the consistency of the dressing may be too runny for some. We suggest adding the amount of broth that seems right to your preference.
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Step 1Bake a skillet of your favorite cornbread and let it cool. -
Step 2Cut up fryer and put in stock pot covered with water. Add about 1 to 1 1/2 tsp salt and 1 tsp pepper. Boil until done. Remove all bones, skin, fat. Save broth for dressing. Set chicken aside.
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Step 3Put chopped celery and onion in a pot covered with cold water. Add about 1/2 tsp salt and pepper. Add the 6 eggs to this pot. (Be sure eggs are covered with water.) Boil until celery, onions, and eggs are done. About 15 minutes. Drain eggs and veggies and let cool.
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Step 4Peel eggs and chop. Set all aside.
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Step 5Crumble up cornbread in a large pan. (I use a dishpan).
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Step 6Add broth from chicken and add sliced bread and mix until all cornbread is moist. Add additional canned broth to make the cornbread very moist but not "soupy".
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Step 7Add celery, onions, chopped boiled eggs, and chicken. Mix all together. May need more broth at this point.
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Step 8Add sage, poultry seasoning, salt, and pepper.
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Step 9Add cream of chicken soup. Mix well and taste to see if needs additional seasoning. Need good rich flavor. (May need more bouillon or an additional can of cream of chicken soup, sage, poultry seasoning, salt, or pepper.). Suit your own taste at this point.
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Step 10Divide into 2 casserole dishes.
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Step 11Even though all ingredients are already cooked, you still need to bake it for about 45 minutes at 400 degrees or until nicely browned.
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Step 12This can easily be doubled. Just add more bread, broth, and seasonings. Can't have dressing without giblet gravy and cranberry sauce. (I have posted my giblet gravy recipe also.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 618kcal, carbohydrates: 41g, cholesterol: 291mg, fat: 24g, fiber: 2g, protein: 57g, saturated fat: 7g, sodium: 1026mg, sugar: 11g, unsaturated fat: 16g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
Discover More
Category:
Side Casseroles
Keyword:
#cornbread
Keyword:
#chicken
Keyword:
#dressing
Collection:
Festive Feasts
Collection:
Mom Made It Best
Method:
Bake
Culture:
Southern
Ingredient:
Bread
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