Cornbread dressing with chicken pieces

Lois Adams


I checked "Just a Pinch" Southern cornbread dressings and not any of them was this recipe. It was the recipe that my mother always made. We did not have a turkey when I was growing up. We would have to buy one at the store and we could not afford one. We lived in the country. We had chickens for eggs and for eating. So each year mother would make this dressing and put the boiled chicken in the dressing. That way everyone had dressing and everyone had some chicken.

pinch tips: How to Quarter a Chicken




It has served up to 28 people


3 Hr


50 Min




2 c
dry bread crumbs
6 c
yellow cornbread crumbs
2 to 4 tsp
dry sage or fresh sage, chopped fine
1 tsp
black pepper
1 tsp
salt (optional)
1 c
chopped onion, more or less
6 large
hard boiled eggs (chopped)
6 c
chicken broth
6 c
boiled chicken pieces

Directions Step-By-Step

Boil cut up chicken until very tender and almost fall off bones. Be sure to boil the chicken skin and fat too.
Save the broth and add water if necessary to make 6 cups. Bone the chicken and throw away the skin unless you really like it. Tear chicken into pieces. Set aside.
In a large bowl, put your bread crumbs, sage, black pepper, salt. Mix
Add chopped onions, chopped boiled eggs and broth.
Mix in the chickens and stir. It should be a little soft but not like soup.
Pour into a lightly greased 10 X 14 casserole pan.
Bake at 400° for 45 to 50 minutes or until done.

About this Recipe

Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Heirloom