Southern Cornbread Dressing with Chicken
Cornbread dressing with chicken is a classic Southern dish made with crumbled cornbread, sautéed veggies, hard-boiled eggs, and shredded chicken baked to golden perfection.
My husband swears by his mom’s recipe for Southern cornbread dressing, handed down from his grandmother. It’s a cherished family tradition that always earns a spot on the table at every holiday dinner, whether it’s Thanksgiving dinner, Christmas, or any family gatherings in between. Though it’s technically a side dish, we’ve been known to make a meal out of it more than once. It’s just that good.
Need more side dish recipe ideas? Try Southern Green Beans with Ham and Potatoes, Cheese and Mashed Cauliflower Gratin, and Cheesy Broccoli Casserole.
“This recipe was so good! Just like my mom used to make. We love it so much we can just eat it with gravy and be full. We will use this recipe every holiday from now on.Thanks for sharing.”
-Hilda
Recipe at a Glance
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- Recipe at a Glance
- Ingredients you will need
- Substitutions and Variations
- How to make Southern Cornbread Dressing with Chicken
- What to serve with cornbread dressing
- Storage, freezing, and reheating instructions
- Cornbread dressing with chicken FAQ’s
- More Thanksgiving side dishes
- Southern Cornbread Dressing with Chicken
Ingredients you will need
Cornbread dressing with chicken requires less than 10 ingredients. If you will be short on time the day you plan to serve this, you can prep many of these ingredients ahead. To make this dressing recipe, you’ll need:
See the recipe card for full information on ingredients and quantities.
- Crumbled cornbread: Use your favorite homemade cornbread recipe or leftover pieces from earlier in the week.
- Unsalted butter, large onion, and celery: This aromatic trio gives the dressing its signature flavor base.
- Chicken broth: Adds moisture and richness — don’t be afraid to add extra if the mixture looks dry. Want to add more flavor? Check my my tutorial on making your own homemade chicken stock.
- Eggs: Raw lightly beaten eggs help bind everything together, while chopped hardboiled eggs add texture and heartiness.
- Shredded cooked chicken: Makes this old-fashioned cornbread dressing more filling and flavorful — great for stretching your meal budget! You can use rotisserie chicken or chicken breasts, but I like using chicken thighs for lots of flavor.
Substitutions and Variations
- Add sausage: Swap the chicken for crumbled breakfast sausage for a more savory flavor.
- Make it vegetarian: Skip the chicken and use vegetable broth instead.
- Make-ahead tip: Assemble the dressing the night before, cover, and refrigerate. Set the dressing out at room temperature for about 30 minutes to take the chill off. Remove the cover and bake just before serving.
If you’re looking for dressing with seafood, check out New Orleans Style Oyster Dressing or Crawfish Cornbread with Gravy.
How to make Southern Cornbread Dressing with Chicken
Step 1: In a large skillet, melt the stick of butter over medium heat. Add chopped onion and celery, cooking for about 15 minutes until tender and fragrant.
Step 2: In a large mixing bowl, combine the crumbled cornbread and breadcrumbs. Pour in the chicken broth, mashing everything together (I find a potato masher is the best tool for this). The mixture should be thick but slightly soupy — add more broth if needed.
Step 3: Stir in the raw eggs, then use a wooden spoon to fold in the hardboiled eggs, sauteed onions and celery, and shredded chicken. Season with salt and black pepper to taste.
Step 4: Pour the cornbread mixture into a 9 x 13-inch prepared baking dish. Bake in a 450°F preheated oven for 1 hour, until golden brown. If the top of the dressing isn’t browned enough, broil it for 5–10 minutes. Let the dressing sit for 15 minutes before serving so it can firm up slightly.
What to serve with cornbread dressing
Here are some delicious ideas for what to serve with cornbread dressing — whether it’s the star of your holiday table or part of a Sunday dinner spread:
- Roast turkey – The classic dish for Thanksgiving pairing (Smoked Spatchcock Turkey on a Pellet Grill).
- Baked or fried chicken – Perfect for a Southern-style meal (Sweet Tea Brined Cast Iron Roast Chicken).
- Glazed ham – Adds a sweet contrast to the savory dressing (Ham with Coca Cola Glaze).
- Roast beef or pot roast – Hearty and comforting (Oven Roasted Roast Beef Dinner or Instant Pot Mississippi Pot Roast).
- Smothered hamburger steaks – Rich gravy and tender meat pair beautifully (Smothered Hamburger Steaks in the Oven).
Storage, freezing, and reheating instructions
Storage: Let the cornbread dressing cool to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 4 days.
Freezing: Cornbread dressing freezes beautifully. Wrap the baked (and cooled) dish tightly in plastic wrap and aluminum foil, or transfer portions to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Oven: Cover with foil and warm at 350°F for 20–30 minutes, or until heated through. Remove the foil for the last few minutes if you want to crisp the top.
Microwave: Reheat individual servings on medium power for 1–2 minutes, stirring halfway through. Add a splash of broth if it seems dry.
Cornbread dressing with chicken FAQ’s
Sometimes difference in altitude can affect cooking time. If you’ve followed the recipe instructions and your dressing still looks a bit watery, continue to cook it uncovered, checking it every 10 minutes to make sure the top isn’t getting too brown.
You probably didn’t add enough broth. The mixture should look slightly soupy before baking — that’s the key to a moist dressing.
Yes, but homemade cornbread gives the best flavor and texture. If using boxed mix, make sure it’s not sweet cornbread.
Yes! Cornbread dressing with chicken works great in a slow cooker. Simply follow the recipe through step three (mixing everything together), then transfer the mixture to a greased slow cooker instead of a baking dish.
Cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the center is set and the edges are lightly browned.
For a crisper top, remove the lid for the last 30 minutes of cooking. This method is perfect when oven space is limited during the holidays!
More Thanksgiving side dishes
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Southern Cornbread Dressing with Chicken
Ingredients
- ½ cup (1 stick) unsalted butter
- 2 cups chopped celery
- 2 cups chopped onion
- 6 – 8 cups crumbled cornbread
- ½ cup breadcrumbs or two slices of day old bread, torn
- 2 cups chicken broth plus more as needed
- 2 raw eggs slightly beaten
- 2 hardboiled eggs chopped
- 1 cup shredded cooked chicken
- Salt and pepper to taste
Instructions
- Preheat the oven to 450 degrees F.
- In large skillet, melt the butter over medium heat. Add the celery and onion and sauté for 15 minutes. Remove the pan from the heat and set aside.
- Combine the cornbread with the breadcrumbs in a large bowl. Pour in the chicken broth. Using a potato masher, begin mashing the bread – adding additional broth as needed – until the mixture is slightly soupy.
- Mix in the raw eggs. Add the hardboiled eggs, sautéed vegetables, and shredded chicken. Stir until all the ingredients are well combined. Season with salt and pepper.
- Pour the cornbread mixture into a 9 x 13 x 2 inch casserole dish coated with nonstick cooking spray. Place the dish on the middle rack of the oven and cook for 1 hour. You can broil for 5-10 minutes if the top does not brown.
- Remove the dressing from the oven and let it sit for 15 minutes before serving.
Video
Notes
- The dressing mixture should look slightly soupy before baking — that’s the secret to keeping it moist.
- Use day-old or dry cornbread for the best texture; fresh cornbread can make the dressing gummy.
- Homemade chicken broth adds the richest flavor, but store-bought works just fine.
- You can substitute turkey for the chicken if using up holiday leftovers.
- If you prefer more texture, add a handful of toasted pecans or sautéed mushrooms before baking.
This is exactly how I was taught and brought up making cornbread dressing. We don’t like sage in our dressing at all, for some reason the taste of it in dressing reminds me of Vicks salve, LOL. I know that sounds crazy, but sage is something no one in our family has ever cared for. I thinks it just comes down what you are introduced to as a child.
Thank you so much, Hilda! My husband loves it that much too. I’m so glad you and your family enjoyed it so much. Thank you for coming back and leaving a comment.
This recipe was so good! Just like my mom used to make. We love it so much we can just eat it with gravy and be full. We will use this recipe every holiday from now on.Thanks for sharing.
Thank you, Kandi! I’m glad you enjoyed it.
It’s delicious just like grandma’s
You can try it. I can’t guarantee you’ll get the same results.
can i add sage and stuffing mix instead of bread
I bet it’s just as good with pork in it. Yummy!
Same recipe my husbands Granny used to make all of the time, but can no longer cook!….love it…the only difference is she adds pork instead of the chicken….One of my FAVORITE dishes!