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.


☆☆☆☆☆ 0 votes

It has served up to 28 people
3 Hr
50 Min


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  • 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

How to Make Cornbread dressing with chicken pieces


  1. 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.
  2. In a large bowl, put your bread crumbs, sage, black pepper, salt. Mix
  3. Add chopped onions, chopped boiled eggs and broth.
  4. Mix in the chickens and stir. It should be a little soft but not like soup.
  5. Pour into a lightly greased 10 X 14 casserole pan.
    Bake at 400° for 45 to 50 minutes or until done.

Printable Recipe Card

About Cornbread dressing with chicken pieces

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

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