Southern Cornbread Dressing with Chicken

4.25 from 29 votes

Southern Cornbread Dressing with Chicken

Cornbread dressing with chicken is a traditional dish served at holiday and family gatherings across the South. Crumbled homemade cornbread, sautéed vegetables, hard boiled eggs, shredded chicken are baked in a casserole dish until golden brown.

Course Side dishes

Cuisine American, Southern

Prep Time 15

Cook Time 1

Resting Time 15

Total Time 1 30

Servings people

Calories 295kcal

Author Lisa B.

Ingredients

1/2 cup (1 stick) unsalted butter
2 cups chopped celery
2 cups chopped onion
6 - 8 cups crumbled cornbread
1/2 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 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 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 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. You can broil for 5-10 minutes if the does not brown.
Remove from oven and let sit for 15 minutes before serving.

Video

Notes

Storage: Baked cornbread dressing should be placed in a covered dish or airtight container and can be stored in the fridge for up to four days.

Freezing: Cornbread dressing with chicken can be frozen either baked or unbaked. I recommend storing it in a disposable freezer pan so you’re not tying up your good casserole dishes. Write the cooking or reheating instructions on the lid so you don’t have to hunt the recipe. Thaw the dressing overnight in the refrigerator. Consume within three months.

Reheating: Cornbread dressing can be reheated in the microwave for 1-2 minutes until heated through. Alternately, it can be reheated in a 350 degree F oven. If baking from refrigerated, let the dressing sit on the counter for 30 minutes to take the chill off. Bake in an oven safe dish for 10-15 minutes.

Nutrition