One of our pet peeves is dry cornbread dressing. This recipe is anything but dry and creamy. A perfect old havefashioned cornbread dressing just like Grandma makes. It is full of veggies, chicken, and lots of flavors. Boiled eggs add texture and make this seem like an older havestyle recipe. This chicken and cornbread dressing recipe makes a large amount, so It is perfect for a holiday dinner. It does take a lot of prep work, but the actual recipe is not hard. My mother never made just dressing, it was always chicken and dressing. This is her recipe with a few of my additions. I add sage and chicken soup to mine. Mother always used a hen and I use just a regular frying chicken (to me hen had too much fat). Put the two recipes together and this is the best dressing ever.
Ingredients :
- 1 - 9\" skillet of cornbread (Traditional southern cornbread recipe)
- 3 slice(s) light bread (regular old sandwich bread)
- 3/4 cup(s) onion, chopped small pieces
- 3/4 cup(s) celery, chopped small pieces
- 6 - hard-boiled eggs
- 1 1/2 teaspoon(s) poultry seasoning (may add to taste)
- 2 teaspoon(s) sage, dried (to taste)
- 1 teaspoon(s) coarse ground black pepper and 1 tsp salt (to taste)
- 2 quart(s) chicken broth (in addition to where you boiled chicken)
- 1 can(s) cream of chicken soup (10.5 oz)
- - boullion for extra flavor (better than bouilion)
- 1 large fryer chicken
Intructions :
- Bake a skillet of your favorite cornbread and let it cool
- Cut up fryer and put in stock pot covered with water. Add about 1 to 1 1/2 tsp salt and 1 tsp pepper. Boil until done. Remove all bones, skin, fat. Save broth for dressing. Set chicken aside
- Put chopped celery and onion in a pot covered with cold water. Add about 1/2 tsp salt and pepper. Add the 6 eggs to this pot. (Be sure eggs are covered with water.) Boil until celery, onions, and eggs are done. About 15 minutes. Drain eggs and veggies and let cool
- Peel eggs and chop. Set all aside
- Crumble up cornbread in a large pan. (I use a dishpan)
- Add broth from chicken and add sliced bread and mix until all cornbread is moist. Add additional canned broth to make the cornbread very moist but not soupy
- Add celery, onions, chopped boiled eggs, and chicken. Mix all together. May need more broth at this point
- Add sage, poultry seasoning, salt, and pepper
- Add cream of chicken soup. Mix well and taste to see if needs additional seasoning. Need good rich flavor. (May need more bouillon or an additional can of cream of chicken soup, sage, poultry seasoning, salt, or pepper.). Suit your own taste at this point
- Divide into 2 casserole dishes
- Even though all ingredients are already cooked, you still need to bake it for about 45 minutes at 400 degrees or until nicely browned
- This can easily be doubled. Just add more bread, broth, and seasonings. Can't have dressing without giblet gravy and cranberry sauce. (I have posted my giblet gravy recipe also.)
Rated 5/5 based on 70 Reviews
Keyword : chicken-cornbread-dressing-Southern