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cornbread dressing recipe
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4.13 from 16 votes

Southern Cornbread Dressing with Chicken

This traditional Southern cornbread dressing with chicken recipe combines cornbread, sauteed vegetables, hard boiled eggs, and shredded chicken.
Course Side dishes
Cuisine Southern
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Calories 295kcal
Author Lisa B.


  • 1 stick unsalted butter
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 6 - 8 cups crumbled cornbread*
  • 2 slices 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


  • Preheat oven to 450 degrees.
  • In large skillet, melt butter over medium heat. Add celery and onion and sauté for 15 minutes. Remove from heat and set aside.
  • Combine cornbread with torn bread in a large bowl. Pour in chicken broth. Using a potato masher, begin mashing the bread – adding additional broth as needed – until the mixture is slightly soupy. 
  • Mix in raw eggs. Add hardboiled eggs, sautéed vegetables, and shredded chicken. Stir until all ingredients are well combined. Season with salt and pepper.
  • Pour cornbread mixture into a 9 x 13 x 2 inch casserole dish coated with nonstick cooking spray. Place dish on the middle rack of the oven and cook for 1 hour. 
  • Broil for an additional 5-10 minutes or until the top is golden brown. Remove from oven and let sit for 15 minutes before serving.


Cornbread recipe can be found at https://cookingbride.com/baked-goods/traditional-southern-skillet-cornbread/.


Serving: 1.5cups | Calories: 295kcal | Carbohydrates: 43g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 200mg | Potassium: 100mg | Fiber: 2g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 9.1mg | Calcium: 170mg | Iron: 2.5mg