Southern Cornbread Dressing with Chicken
Making this classic Southern cornbread dressing with chicken is simpler than it seems — just gather a few basic ingredients and follow a great recipe. You’ll be returning to this one for your holiday gatherings year after year.
Ingredients for Southern Cornbread Dressing
Chances are, you already have most of the ingredients needed for this cornbread dressing in your kitchen. If not, here’s a quick grocery list to help you out:
· Vegetables: This dish begins with onions and celery.
· Butter: The vegetables are sautéed in butter, adding a rich, savory flavor.
· Bread: You’ll need two types of bread: crumbled cornbread and slightly stale white bread.
· Chicken: Use one pound of chicken breast or leftover cooked chicken.
· Broth: Four cups of chicken broth provide moisture and depth of flavor.
· Canned Soup: A can of condensed cream of chicken soup adds creaminess and richness.
· Eggs: Four eggs help bind the dressing and keep it moist.
· Seasonings: This dressing is flavored with poultry seasoning, black pepper, and garlic powder, so you likely won’t need extra salt, as the soup already adds plenty.
How to Prepare Cornbread Dressing
The full step-by-step recipe is below, but here’s a quick preview of what to expect when making this beloved Southern cornbread dressing with chicken:
1. Sauté Vegetables: Cook the onions and celery in butter until they are soft and fragrant.
2. Mix Ingredients: In a large bowl, combine the crumbled cornbread and stale bread pieces. Add the remaining ingredients and mash everything together with a potato masher until the mixture has a gelatin-like consistency.
3. Bake the Dressing: Transfer the mixture to a greased baking dish and bake in a preheated oven until the cornbread dressing is golden and crispy on top.
From-Scratch vs. Quick-and-Easy Options
While this cornbread dressing with chicken is simple to make from scratch, you can also save time by using a few shortcuts. To make your own broth and cooked chicken, simmer chicken breasts in a large pot of water until tender (check out the recipe tips for more detailed instructions). Alternatively, you can use store-bought chicken broth and leftover cooked chicken to speed things up.
How to Store Cornbread Dressing
Place the leftover cornbread dressing with chicken in an airtight container and store it in the refrigerator for up to 3-4 days. Reheat it in the microwave or oven, adding a little chicken broth if you need extra moisture.
Dinogo Community Feedback and Compliments
"This Southern dressing is amazing," says Cherryberry. "I made a gravy with the broth, flour, oil, and cream of chicken soup, and we ended up eating it for three days!"
"The ultimate comfort food," declares MMMICHELLE. "I only used half of my cornbread, and it still made more than enough to feed an army. I added steamed green beans to turn it into a one-dish meal."
"Such a fantastic recipe," shares Jennifer Sierra-Quick. "The only tweak I made was mixing everything by hand instead of using a potato masher, which gave the dressing a chunkier texture that I absolutely loved!"
Editorial contributions by Corey Williams
Ingredients List
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¼ cup butter
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½ cup chopped onions
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½ cup chopped celery
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1 (1 pound) loaf cornbread, crumbled
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1 (1 pound) loaf day-old white bread, torn into small pieces
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1 pound shredded, cooked chicken breast meat
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4 cups chicken broth, or more to taste
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1 (10.5 ounce) can condensed cream of chicken soup
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6 large eggs
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2 teaspoons poultry seasoning
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½ teaspoon ground black pepper
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⅛ teaspoon garlic powder
Instructions
Preheat your oven to 350°F (175°C).
In a skillet, melt butter over medium heat. Add the chopped onions and celery, and cook, stirring occasionally, until they’re tender—about 5 to 7 minutes.
In a large bowl, combine the crumbled cornbread and torn pieces of white bread.
Stir the cooked onions and celery into the bread mixture. Add the shredded chicken, 4 cups of chicken broth, condensed soup, eggs, poultry seasoning, pepper, and garlic powder. Use a potato masher to mix everything together until the consistency resembles gelatin. If needed, add up to 2 more cups of broth to reach your preferred texture. Transfer the mixture to a 9x13-inch baking dish.
Place the dish in the preheated oven and bake for about 30 minutes, or until the dressing is golden brown on top.
Cooking Tips
If you don’t have any leftover chicken, simply place four 4-ounce chicken breast halves in a large pot with enough water to fully submerge them. Bring the water to a boil, then reduce the heat and simmer for about an hour, until the chicken is tender and easily shredded. Once cooked, remove the chicken from the pot, allow it to cool, and shred the meat. You can use this homemade broth in place of store-bought broth in your recipe.
If you can't find pre-made cornbread at the store, purchase a 15-ounce package of cornbread mix and follow the instructions on the package to make it yourself.
Nutritional Information (per serving)
| 182 | Calories |
| 8g | Fat |
| 15g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 182 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 3g | 16% |
| Cholesterol 90mg | 30% |
| Sodium 599mg | 26% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 1g | 3% |
| Protein 12g | 23% |
| Vitamin C 1mg | 1% |
| Calcium 57mg | 4% |
| Iron 2mg | 9% |
| Potassium 119mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5