Chicken and Dressing Recipe
This traditional recipe for homemade Chicken and Cornbread Dressing is moist, savory, and packed with celery, onion, and tender chicken. It's a must-have side dish for holidays like Thanksgiving, but it's so delicious, you'll find yourself making it for Sunday dinners and special occasions, or whenever you crave a taste of home!
Ingredients
- 12- inch Pan of cornbread made from 2 cornbread mixes
- 1 cup diced Celery
- 1 medium Yellow onion diced
- 3-4 slices stale White bread heels work well
- 2 tsp Salt
- ½ tsp ground Black pepper
- 2 tsp Poultry seasoning
- 6 Large eggs beaten
- 1 stick Butter melted
- 2 cups Chicken broth
- 1 small Chicken rotisserie chicken works great
Instructions
- Prepare the cornbread according to your recipe or mix instructions. Mix in diced celery and onions, then bake as directed. Once done, let the cornbread cool completely. Shred the rotisserie chicken and set it aside.
- Preheat your oven to 375°F (190°C).
- Crumble the cooled cornbread and stale bread finely into a large bowl. Add salt, pepper, and poultry seasoning, and mix everything together well. Combine this mixture with the shredded chicken.
- Add the beaten eggs to the bowl and mix thoroughly with a fork or your hands. Pour in the melted butter and 1.5 cups of chicken broth. Mix everything together until well combined.
- Grease a 9x13 inch baking pan or a 5-quart casserole dish. Spoon the cornbread dressing into the prepared dish. Pour the remaining chicken broth evenly over the top.
- Cover the dish with foil or a lid and bake for 25 minutes. Then, uncover and bake for an additional 20 minutes, or until the top is nicely browned and the edges are bubbling.
Notes
- If you plan to bake the dressing the night before, allow it to cool completely after baking. Cover it tightly and store it in the refrigerator. Before reheating, mix in an additional ½ to 1 cup of chicken broth, then bake at 350°F (175°C) for 20-30 minutes.
- If you prefer to assemble the dish the night before but bake it fresh, cover the uncooked dressing and refrigerate it until about 30 minutes before baking time. Let the dish come to room temperature before baking according to the instructions above.