Real Recipes From Real Home Cooks ®

chicken and corn bread dressing

(3 ratings)
Blue Ribbon Recipe by
Betty Warren
Philadelphia, MS

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.

— The Test Kitchen @kitchencrew
(3 ratings)
yield serving(s)
prep time 1 Hr
cook time 45 Min
method Bake

Ingredients For chicken and corn bread dressing

  • 1
    9" skillet of cornbread (Traditional southern cornbread recipe)
  • 3 slice
    light bread (regular old sandwich bread)
  • 3/4 c
    onion, chopped small pieces
  • 3/4 c
    celery, chopped small pieces
  • 6
    hard-boiled eggs
  • 1 1/2 tsp
    poultry seasoning (may add to taste)
  • 2 tsp
    sage, dried (to taste)
  • 1 tsp
    coarse ground black pepper and 1 tsp salt (to taste)
  • 2 qt
    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 lg
    fryer chicken

How To Make chicken and corn bread 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.
  • Baked cornbread cooling.
    Bake a skillet of your favorite cornbread and let it cool.
  • Chicken boiling in a Dutch oven.
    Cut 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.
  • Chopped onion, celery, and eggs ready to go into pot.
    Put 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.
  • Chopping cooked eggs.
    Peel eggs and chop. Set all aside.
  • Crumbled cornbread in a bowl.
    Crumble up cornbread in a large pan. (I use a dishpan).
  • Adding broth until mixture moist.
    Add 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".
  • Mixing celery, onions, chopped eggs, and chicken.
    Add celery, onions, chopped boiled eggs, and chicken. Mix all together. May need more broth at this point.
  • Adding sage, poultry seasoning, salt, and pepper.
    Add sage, poultry seasoning, salt, and pepper.
  • Add cream of chicken soup.
    Add 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.
  • Mixture poured into two casserole dishes.
    Divide into 2 casserole dishes.
  • Baking the chicken and cornbread dressing.
    Even though all ingredients are already cooked, you still need to bake it for about 45 minutes at 400 degrees or until nicely browned.
  • Chicken and Cornbread Dressing on a plate with turkey.
    This 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.)