Chicken cornbread dressing is a yummy side dish great for all holidays. This dish is really popular for Thanksgiving dinner. This warm side was a must have growing up for Thanksgiving and Christmas dinner! This dish can be made for anytime, so don’t just stick to the holidays. Don’t forget about Sunday Dinners! This southern dish was introduced to me by my Grandma, and has always stuck around my family. Cornbread dressing is a must have comfort side dish. And so easy to make!
Details
6-8 Servings
15 minutes<br>45-60 minutes chicken cook time
1 hour/20 minutes
at least 1 tbsp of each/add more if necessary: sage, rosemary, thyme, chicken seasonings (goya 1 packet), black pepper, salt (optional)
Save some of the chicken gravy to pour on top of cornbread dressing when it's done!
What’s in it?
Cornbread dressing is exactly what it sounds like. This dish is made with cornbread. The cornbread is combined with chicken gravy, vegetables, and bursting with flavors of sage. The way I describe this cornbread dressing is: a warm and moist baked bread. This dressing can also be made with turkey, sausage, chicken gizzard. Chicken cornbread dressing is the ultimate comfort food. Can’t go wrong adding this dish to your Thanksgiving menu or your next comfort dinner!
Print
Ingredients
2-3 Chicken Breast/ or 1 store bought rotisserie chicken
2 boxes of plain cornbread or 15 oz box
3 slices of 1-2 day old bread (optional)
1 yellow onion
Chop two ribs of 1 stalk of celery
1 green or red bell pepper
32 oz Chicken broth
1 can cream of chicken soup
1 tbsp of fresh chopped garlic
1/2 of butter or you can use olive oil/vegetable
3-4 eggs
2-3 tbsp of flour
Directions
- First, cook chicken breast. This can be done by boiling or baking chicken in oven. I usually boil my chicken breast in water with chicken seasoning. Either method will work, the point is to have a cooked chicken breast that can be shredded.
- While chicken is cooking, prepare cornbread and vegetables. Follow directions on cornbread box or use your own cornbread recipe. Let cornbread cool when done, you will be breaking up cornbread in a later step.
- Chop up the onions, bell pepper,celery. Also garlic if needed. Optional: saute vegetables and set to the side or make with chicken gravy in this next step.
- Make the chicken gravy. Make a roux, with saute vegetables, butter or oil, and flour. First melt butter or heat oil in pan over medium low heat, then add vegetables. Let vegetables saute for about 3 minutes, then add flour to make a smooth roux. Then slowly add chicken broth. Make sure to stir, and reduce heat if needed. Add shredded cooked chicken to gravy. Stir in chicken, turn off heat.
- Preheat Oven to 350 degrees
- Now combine crumbled cornbread, chicken gravy, and vegetables if not already added. Add seasonings,eggs, cream of chicken soup, crumbled white bread ,mix everything together. Add to a greased baking pan/aluminum foil pan.
- Place cornbread dressing in oven 35-40 minutes covered, then uncovered for last 15-20 minutes. When done, the dressing will be brown on top, liquid will be gone but your dressing should be moist! (Stick a fork in to test during last minutes of baking)
