Description
Rich, comforting, and deeply Southern, this dressing is hearty enough to be a meal on its own. With tender chicken, homemade cornbread, and savory herbs, it’s the star of any holiday table.
Ingredients
Chicken Stock:
16 cups water
8 large chicken breasts
8 celery stalks, sliced
2 medium onions, roughly chopped
4 tbsp chicken & poultry seasoning
4 tbsp minced garlic
Cornbread:
6 tbsp vegetable oil
4 cups buttermilk cornmeal mix
4 tbsp sugar
3 cups buttermilk
2 large eggs, beaten
Assembly:
4 sticks salted butter, softened
2 cans cream of celery soup
2 cans cream of chicken with herbs
½ cup diced green bell pepper
½ cup diced onion
½ cup diced celery
8 tbsp ground sage
12 cups reserved chicken stock
2 tsp chicken bouillon (optional)
Flavor Twists (Optional):
Add 1 cup crumbled cooked sausage for depth
Toss in 1 cup chopped pecans for Southern crunch
Stir in 1 cup dried cranberries for a sweet-tart pop
Swap one can of cream soup for cream of mushroom to vary flavor
Add ½ tsp cayenne or red pepper flakes for subtle heat
Instructions
Make Chicken Stock: In a large pot, simmer chicken, water, celery, onion, seasoning, and garlic for ~1 hour. Remove chicken, shred, and reserve 12 cups stock.
Bake Cornbread: Preheat oven to 400°F. Heat oil in cast iron skillet, mix cornbread ingredients, pour into skillet, and bake 20–25 minutes. Cool, then crumble.
Assemble Dressing: In a large mixing bowl, combine crumbled cornbread, shredded chicken, butter, soups, bell pepper, onion, celery, sage, bouillon, and stock. Mix until moist but not soupy.
Bake: Spread into two greased 9×13 casseroles. Bake uncovered at 350°F for 45–55 minutes until golden brown.
- Prep Time: 45 min
- Cook Time: 1 hr 20 min
- Category: Dinner, Main Course
Nutrition
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 23g
- Protein: 19g