Southern Chicken and Dressing (+Video)
An authentic Southern chicken and dressing recipe made with homemade buttermilk cornbread, shredded chicken, broth, and lots of chopped veggies. This soul food chicken and dressing recipe will be the star of your Thanksgiving dinner!
Servings: 10 servings
Calories: 386kcal
Ingredients
- 6 tablespoons unsalted butter plus more for greasing pan
- 1 cup yellow onion chopped
- 1 cup celery chopped
- ½ cup green bell pepper seeded and chopped
- 3 cloves garlic minced
- 1 recipe for Classic Southern Buttermilk Cornbread 1-2 days old, crumbled
- 5 slices stale white sandwich bread two end pieces included, cubed
- 1 tablespoon ground sage
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ - ½ teaspoon cayenne pepper
- 1 ,10.5 oz can cream of chicken soup
- 3 - 4 cups low sodium chicken broth
- 2 cups cooked and shredded chicken from 4 boneless, skinless chicken thighs or 2 chicken breasts
- 2 large eggs beaten
Instructions
- Preheat your oven to 350°F. Butter a 9 x 13 baking dish and set it aside.
- Melt the butter in a medium skillet over medium-high heat. Add the onion, bell pepper, and celery and cook for 3 to 4 minutes until the veggies soften. Add the garlic and cook for another minute. Remove the pan from the heat and allow the veggies to cool for a few minutes.
- Place the crumbled cornbread, cubed sandwich bread, cooked vegetables, shredded chicken, cream of chicken soup, 2 cups of chicken broth, and the spices in a large mixing bowl. Mix the ingredients with a wooden spoon until combined.
- Add more chicken broth, about ¼ cup at a time, until the dressing is wet but not very soupy. You are looking for a texture similar to thick oatmeal. Taste the cornbread dressing and add more seasoning if needed until you are pleased with the flavor. Mix in the beaten eggs.
- Pour the chicken and dressing into the buttered baking dish and bake for 35 to 45 minutes, until golden brown and set in the center. Allow the dressing to cool for about 15 minute and enjoy!
Video
Notes
- Fresh bread is too moist and soft to properly soak up the liquid and can throw off the texture of your dressing. Be sure your cornbread is at least 1 day old and allow your sandwich to dry out for a few days before your dressing.
- You can alternatively dry your bread out by baking it in the oven at 225°F for about 45 minutes.
- Chicken and dressing can be assembled the night before and stored in the refrigerator until ready to bake. Take it out of the refrigerator about 30 mins before baking or add more oven time to ensure it cooks through.
- Leftover chicken and dressing can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 34.2g | Protein: 29.9g | Fat: 13.7g | Saturated Fat: 6.2g | Cholesterol: 161mg | Sodium: 745mg | Potassium: 622mg | Fiber: 3.6g | Sugar: 3.5g | Calcium: 157mg | Iron: 2mg