Chicken Dressing Recipe– Moist & Flavorful Southern Classic
This chicken dressing recipe is a Southern classic, perfect for Thanksgiving, Christmas, or any comforting meal. Made with crumbled cornbread, shredded chicken, aromatic vegetables, and flavorful herbs, this dish has a crispy golden top and a moist, savory interior. Whether served as a side dish or enjoyed on its own, this homemade chicken dressing will be the star of your table!
Ingredients
- For the Cornbread If Making from Scratch
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 ½ cups buttermilk
- ¼ cup melted butter
- For the Chicken Dressing
- 3 cups shredded cooked chicken rotisserie or boiled
- 4 cups crumbled cornbread homemade or store-bought
- 2 cups stale white bread torn into small pieces
- 1 medium onion finely chopped
- 3 celery stalks finely chopped
- 2 ½ cups chicken broth adjust as needed
- 2 eggs beaten
- ½ cup unsalted butter melted
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Prepare the Cornbread (If Needed)
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, whisk together cornmeal, flour, baking powder, and salt.
- Add eggs, buttermilk, and melted butter, then stir until combined.
- Pour into a greased baking dish and bake for 20-25 minutes, until golden brown. Let cool, then crumble.
- Cook the Chicken (If Not Using Rotisserie)
- Place chicken breasts or thighs in a pot with water or broth.
- Add salt, pepper, and a bay leaf (optional). Simmer for 20-25 minutes until fully cooked.
- Remove, let cool, then shred with two forks.
- Sauté the Vegetables
- Melt 2 tablespoons of butter in a skillet over medium heat.
- Add chopped onions and celery, sauté until soft and fragrant (about 5 minutes).
- Mix the Dressing
- In a large mixing bowl, combine crumbled cornbread, torn white bread, shredded chicken, and sautéed vegetables.
- Gradually pour in chicken broth, stirring to moisten.
- Add beaten eggs, melted butter, poultry seasoning, sage, black pepper, and salt. Mix well.
- Bake the Dressing
- Preheat the oven to 350°F (175°C).
- Transfer the mixture into a greased 9x13-inch baking dish.
- Bake uncovered for 40-45 minutes, until golden brown and slightly crispy on top.
- Let rest for 5 minutes before serving.
Notes
- Moisture Control: Add extra broth if the dressing seems too dry before baking.
- Make-Ahead Option: Assemble up to 24 hours in advance and refrigerate before baking.
- Freezing: Freeze the dressing before baking for up to 3 months. Thaw overnight and bake as directed.
- Flavor Boost: Add cooked sausage, mushrooms, or hard-boiled eggs for extra depth.