Southern Cornbread Dressing with Chicken

Southern Cornbread Dressing with Chicken: The Ultimate Comfort Feast

Hey there, friend! Isla here from BiteTide, and I am just bubbling over with excitement to share this recipe with you today. If you’ve ever craved a dish that feels like a giant, warm hug from the inside out, you’ve clicked on the right link. We’re diving headfirst into the ultimate comfort food: my Double-Batch Southern Cornbread Dressing with tender, shredded chicken.

Now, I know what you might be thinking. “Isla, dressing? Isn’t that just… stuffing?” Well, in the South where I grew up, we call it dressing, especially when it’s baked outside the bird. And let me tell you, this version is so rich, so savory, and so packed with herby, buttery flavor that it absolutely steals the show. It’s hearty enough to be a full meal on its own, making it the star of any holiday table, Sunday supper, or “I-need-comfort-now” kind of weeknight.

The best part? While it tastes like it simmered away all day with love (and it kind of did!), I’ve broken it down into simple, manageable steps. We’re making our own incredible stock and from-scratch cornbread, because that’s where the magic flavor lives. But don’t worry—we’re keeping it real and never fussy. So, tie on your favorite apron, put on some good music, and let’s create something truly special together. This isn’t just a recipe; it’s a flavor experience!

A Table Always Full: My First Taste of Dressing Magic

My love for this dish goes way back to my grandma’s kitchen in our little coastal town. It wasn’t just a room; it was the heart of our home, always buzzing, always warm, and always smelling of something incredible. I remember one particular Thanksgiving when I was maybe eight years old. I was deemed “big enough” to help with The Dressing.

My job was to crumble the still-warm cornbread between my fingers into a giant, speckled enamelware bowl. It felt like a delicious, crumbly sandcastle. My grandma would let me taste the raw, seasoned mixture—a secret ritual—and my eyes would go wide at the explosion of sage and butter. The real magic, though, was watching our extended family, aunts, uncles, cousins, and neighbors all squeeze around the table. The first spoonful of that golden-brown dressing, served right next to my dad’s freshly caught fish, was pure joy. It taught me that the best meals aren’t about fancy ingredients; they’re about building flavor with love and sharing it with your favorite people. That’s the exact feeling I want to bring to your kitchen today.

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Gathering Your Flavor Crew: The Ingredients

This is a double batch, perfect for a crowd or for stocking your freezer with future joy! Don’t let the list intimidate you. We’re building layers of flavor from the ground up. Here’s your shopping list and my little chef insights for each one.

For the Incredible Chicken Stock:

• 16 cups water – This is your base. Using filtered water makes for a cleaner, purer stock flavor.
• 8 large chicken breasts – We’re poaching these, which keeps them incredibly moist and tender for shredding. This also infuses the water with amazing chicken flavor. Chef’s Tip: You can use a whole chicken or thighs for even more richness!
• 8 celery stalks, sliced & 2 medium onions, roughly chopped – No need for perfect dices here! We’re just extracting their sweet, savory essence into the stock.
• 4 tbsp chicken & poultry seasoning – This herb blend is a powerhouse. It usually includes thyme, sage, marjoram, and more. It’s the shortcut to complex flavor.
• 4 tbsp minced garlic – Because everything is better with garlic. Use fresh for the brightest punch!

For the Homemade Cornbread (The Star!):

• 6 tbsp vegetable oil – Heated right in the skillet. This gives the cornbread a fantastically crispy crust.
• 4 cups buttermilk cornmeal mix – The “mix” part already has leavening agents, making it super simple. Substitution: No mix? Use 4 cups plain cornmeal + 4 tbsp baking powder + 2 tsp salt.
• 4 tbsp sugar – A little sweetness is classic in Southern cornbread and balances the savory dressing perfectly.
• 3 cups buttermilk – The tanginess is key! It makes the cornbread tender and adds depth. Substitution: No buttermilk? Add 1 tbsp lemon juice or vinegar to 3 cups of regular milk and let it sit for 5 minutes.
• 2 large eggs, beaten – They bind everything together and add richness.

For the Dressing Assembly:

• 4 sticks salted butter, softened – Yes, you read that right. This is a celebration! The butter adds unparalleled richness and helps create that glorious golden top.
• 2 cans cream of celery soup & 2 cans cream of chicken with herbs soup – The “secret” creamy binders that give Southern dressing its iconic texture. Don’t skip them!
• The Holy Trinity: ½ cup each of diced green bell pepper, onion, and celery – This is the flavor foundation of so many Southern dishes. Dicing them small here ensures they soften perfectly while baking.
• 8 tbsp ground sage – This is the signature flavor of holiday dressing. It smells and tastes like comfort. Start with this amount, but feel free to add more to taste!
• 12 cups reserved chicken stock – Your liquid gold! This is where the deep, homemade chicken flavor truly comes from.
• 2 tsp chicken bouillon (optional) – If you want an extra punch of savory flavor, this is your friend. Taste your stock first—it might be perfect on its own!

Let’s Get Cooking: Building Your Masterpiece

Okay, team! Let’s break this down. We’ll tackle it in three easy phases: the stock, the cornbread, and the grand assembly. Read through once, then let’s go!

Phase 1: Make the Chicken Stock & Shred the Chicken

1. Simmer the Goodness: In your largest stockpot or Dutch oven, combine the 16 cups of water, 8 chicken breasts, 8 sliced celery stalks, 2 roughly chopped onions, 4 tbsp poultry seasoning, and 4 tbsp minced garlic. Bring it to a boil over high heat, then immediately reduce the heat to low, cover, and let it simmer gently for about 1 hour. You’ll know it’s ready when the chicken breasts are cooked through and tender.
2. Reserve Your Gold: Carefully remove the chicken breasts from the pot and place them on a cutting board to cool slightly. This is crucial: Do NOT drain the pot! You have just created the most amazing homemade stock. Using a measuring cup or ladle, carefully scoop out and reserve 12 cups of this liquid. You can strain it if you want to remove the veggies, but I often leave them in for extra flavor bits! Chef’s Hack: Have extra stock? Freeze it! It’s perfect for soups, stews, and gravies later.
3. Shred the Chicken: Once the chicken is cool enough to handle, use two forks (or your clean hands!) to shred it into bite-sized pieces. Set this aside. You’ve just completed the first major step!

Phase 2: Bake the Cornbread

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Place your 6 tbsp of vegetable oil into a large (12-inch) cast-iron skillet or a 9×13 inch baking dish. Pop it into the oven as it preheats. Heating the oil is the secret to a cracklin’ crisp crust!
2. Mix the Batter: In a large bowl, whisk together the 4 cups of cornmeal mix and 4 tbsp of sugar. In another bowl or a large measuring cup, whisk together the 3 cups of buttermilk and 2 beaten eggs. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are totally fine—overmixing makes tough cornbread!
3. Bake to Perfection: Carefully remove the hot skillet from the oven (don’t forget the oven mitt!). Pour the hot oil directly into your cornbread batter and stir to incorporate. This sizzle is a good thing! Immediately pour the batter back into the hot skillet. Bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
4. Cool and Crumble: Let the cornbread cool completely in the skillet. Once cool, crumble it into a gigantic bowl—the same speckled bowl my grandma used, if you have one! You want a mix of fine crumbs and some larger chunks for texture.

Phase 3: Assemble and Bake the Dressing

1. Combine Everything: To the bowl with your crumbled cornbread, add the shredded chicken, 4 sticks of softened butter, the 2 cans of cream of celery soup, the 2 cans of cream of chicken with herbs soup, the ½ cup each of diced bell pepper, onion, and celery, the 8 tbsp of ground sage, and the 2 tsp of bouillon (if using).
2. Add the Stock: Now, slowly pour in your 12 cups of reserved chicken stock. Using a large spoon or (clean) hands, mix everything together until it is thoroughly combined and moist. The consistency should be like a very thick, lumpy batter—wet but not soupy. If it seems too dry, you can add a bit more stock or even a splash of water. Chef’s Tip: This is the time to taste! Adjust seasoning—add more sage, salt, or pepper if you like.
3. Bake to Golden Glory: Preheat your oven to 350°F (175°C). Grease two 9×13 inch casserole dishes. Divide the dressing mixture evenly between the two dishes and spread it out smoothly. Bake uncovered for 45-55 minutes, until the top is golden brown and the edges are bubbling. Your whole house will smell absolutely incredible.

How to Serve This Southern Showstopper

This dressing is a meal all by itself, but it loves company! Let it rest for about 10 minutes after pulling it from the oven—this helps it set up for cleaner slices. I love serving it right from the casserole dish at the table for that family-style, dig-in feeling. Spoon a generous square onto each plate. It’s classic with a drizzle of turkey gravy or a side of tangy cranberry sauce for that sweet-and-savory kick. For a true Southern feast, pair it with some garlicky green beans, a simple arugula salad with a bright vinaigrette to cut the richness, and of course, a big, fluffy biscuit. Pure comfort on a plate!

Ride the Flavor Wave: Creative Twists!

Once you’ve mastered the classic, make it your own! Here are some of my favorite ways to play with this recipe:

• Savory Sausage Boost: Brown and crumble 1 cup of breakfast sausage (sage flavor is amazing here) and mix it in with the chicken for a deeper, meatier flavor.
• Southern Crunch: Toast 1 cup of chopped pecans and fold them in before baking. The nutty crunch is a fantastic textural surprise.
• Sweet-Tart Pop: Stir in 1 cup of dried cranberries or cherries. They plump up while baking and add little bursts of sweet-tart flavor that cut through the richness beautifully.
• Creamy Swap: Swap one can of the cream of chicken soup for cream of mushroom to add an earthy, umami depth.
• Spicy Kick: Add ½ tsp of cayenne pepper or red pepper flakes to the mix if your crowd likes a little heat hiding in the background.

Isla’s Chef Notes & Kitchen Stories

This recipe has evolved so much over the years in my kitchen. The first time I made it alone, I was so nervous I forgot the sage! We had to call it “Savory Chicken Bread Bake” that year. It was still good, but it wasn’t *dressing*. Now, I always measure my sage into a little bowl first so I don’t forget it.

The double batch is a lifesaver. I almost always bake one for dinner that night and freeze the other unbaked casserole for a future crazy day. To freeze: assemble in a foil pan, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and then bake as directed (you might need to add 10-15 minutes if it’s still cold in the center).

Most importantly, have fun with it! This isn’t a fussy, precise pastry. It’s hearty, forgiving, and made with love. Did you add a little extra butter? Fantastic. Love more celery? Go for it! Make it yours.

Your Dressing Questions, Answered!

Q: Can I use store-bought cornbread or stock to save time?
A: Absolutely! We keep it real here. Using a pan of pre-made cornbread from the bakery or even a couple of boxes of Jiffy mix is a great shortcut. For the stock, you’ll need about 12 cups (3 boxes) of good-quality store-bought chicken broth. You’ll also need to cook and shred about 6 cups of chicken separately. The flavor won’t be *quite* as deep as the from-scratch version, but it will still be absolutely delicious!

Q: My dressing turned out too dry/crumbly. What happened?
A: This usually means it needed a bit more liquid. The cornbread can really soak it up! Next time, make sure you’re using the full 12 cups of stock. If it still looks dry after mixing, don’t be afraid to add a little more broth or even some water until it reaches that thick, spoonable consistency. You can also cover it with foil for the first 30 minutes of baking to trap steam and prevent drying out.

Q: On the flip side, my dressing is too wet/mushy. Help!
A: No worries! This can happen if the cornbread was extra moist or if your stock wasn’t reduced enough. Pop it back in the oven for another 10-15 minutes uncovered to evaporate some of that extra liquid. If it’s still too wet, you can also mix in a handful of plain, dry breadcrumbs to help absorb the moisture.

Q: Can I make this ahead of time?
A: 100% yes! This is the perfect make-ahead dish. You have two options:
1. Assemble the entire dressing the day before, cover tightly, and keep it in the refrigerator. Let it sit on the counter for 30 minutes before baking, then bake as directed (it may need a few extra minutes).
2. Bake it fully, let it cool, cover, and refrigerate. Reheat portions in the microwave or reheat the whole casserole, covered with foil, in a 350°F oven until warmed through.

This Southern Cornbread Dressing is more than just a side—it’s a tradition. With its rich flavors, forgiving nature, and endless ways to make it your own, it’s the kind of dish that brings family and friends together. Whether you stick to the classic or add your own twist, this recipe will always earn its spot on your holiday table.