Southern Chicken & Dressing
A classic Southern holiday dish featuring cornbread-based dressing with flavorful chicken and a perfect blend of herbs and seasonings. This dish brings family traditions to life with every bite.
Ingredients
- 1 pan freshly made cornbread using a 12-inch skillet
- 3-4 slices stale white bread heel pieces work great
- 1 medium yellow onion diced
- 1 cup diced celery
- 6 large eggs beaten
- 1 stick unsalted butter melted (½ cup)
- 2 cups chicken broth
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 teaspoons poultry seasoning blend
- 2-3 cups shredded chicken rotisserie or cooked chicken
Instructions
- Preheat the oven to 350°F (175°C). Grease a large casserole dish.
- Crumble the cornbread into a large mixing bowl. Tear the stale white bread into small pieces and mix with the cornbread.
- In a skillet, sauté the diced onions and celery in a small amount of butter until soft, about 5 minutes.
- Add the sautéed vegetables to the cornbread mixture. Stir in the shredded chicken.
- In a separate bowl, whisk together the eggs, melted butter, chicken broth, salt, black pepper, and poultry seasoning.
- Pour the liquid mixture over the cornbread and chicken mixture. Gently stir until well combined.
- Transfer the mixture to the greased casserole dish. Cover with foil and bake for 50 minutes.
- Uncover and bake for an additional 5-10 minutes until the top is golden brown and slightly crisp.
- Remove from the oven and let rest for 10 minutes before serving.
Notes
For best results, use a combination of white and dark meat for more flavor. To prevent dryness, add more chicken broth if needed. This dish can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.