Welcome to the ultimate guide for creating the most beloved Southern comfort food: our Easy Southern Cornbread Dressing with Chicken. This isn’t just a recipe; it’s a culinary journey back to grandma’s kitchen, offering an old-fashioned, homemade taste from scratch. Perfect for Sunday dinners, a festive Thanksgiving spread, or any occasion that calls for heartwarming, soulful food, this dish is designed to be drizzled with rich gravy and shared with loved ones.
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For those who grew up in the South, cornbread dressing isn’t merely a side dish; it’s the undisputed star of the meal, often stealing the spotlight from the main course. I’ve been perfecting this recipe since I was old enough to help stir the mixing bowl, meticulously testing each step to ensure it always comes out moist, never dry or crumbly, and seasoned with the exact savory depth I remember from my childhood. This particular version, generously mixed with tender, shredded chicken, is so satisfying and flavorful it can easily stand alone as a main course. Yet, it still perfectly complements a rich, homemade gravy, making every bite an authentic taste of home.
Why You’ll Love This Southern Chicken and Dressing Recipe
This recipe for Southern Chicken and Cornbread Dressing isn’t just about food; it’s about tradition, flavor, and the warmth of a homemade meal. Here’s why this dish will become a cherished part of your culinary repertoire:
A Taste of Southern Heritage: Every forkful of this dressing transports you to a bygone era, embodying the deep, soulful comfort synonymous with Southern cooking. It’s the quintessential flavor achieved when perfectly baked cornbread, savory broth, and tender chicken meld together, creating a harmonious symphony of tastes that truly feels like home.
Consistently Moist and Richly Flavored: Say goodbye to dry, crumbly dressing. My tested method ensures your cornbread dressing is impeccably moist and bursting with flavor, never bland or soggy. I guide you through precise seasoning and baking techniques to achieve that coveted balance—flavorful, tender, and just right.
Ideal for Any Gathering: Whether you’re planning a grand Thanksgiving feast, a cozy Sunday family dinner, or simply craving a warm, familiar dish on a chilly evening, this dressing rises to the occasion. Its comforting essence makes it a perfect centerpiece for holidays and everyday meals alike.
Trusted and Time-Honored: With nearly a decade of sharing authentic Southern soul food recipes, this particular cornbread dressing has been refined over countless iterations. My goal is to ensure it delivers flawless results in your kitchen, just as it does in mine, making it a reliable choice for deliciousness every time.
What’s the Difference Between Dressing and Stuffing?
The terms “dressing” and “stuffing” are often used interchangeably, but historically, the distinction was quite clear. True stuffing refers to a mixture cooked inside the cavity of a bird, such as a turkey, which imparts a unique flavor and moisture from the bird’s juices. Dressing, on the other hand, is baked in a separate dish outside the bird.
However, the differences extend beyond the cooking method, especially when comparing traditional Northern stuffing to Southern dressing. Northern-style stuffing typically uses cubed bread, often white or sourdough, and can sometimes result in a drier texture, which I affectionately refer to as “bread casserole.” Southern dressing, in contrast, is fundamentally made with cornbread. This foundational ingredient gives Southern dressing its distinctive texture and flavor profile. It’s usually prepared to be moist, striking a perfect balance between being tender and not overly wet. My personal preference leans towards a medium moisture level—I avoid anything too dry, but also steer clear of a soggy consistency, aiming for that ideal, comforting texture.
Essential Ingredients for Southern Cornbread Dressing with Chicken
Crafting the perfect Southern cornbread dressing relies on a thoughtful blend of fresh vegetables, aromatic herbs, and rich liquids. At the heart of my recipe is what I like to call the “Holy Trinity” of vegetables: crisp white onion, vibrant green bell peppers, and fresh celery. These three ingredients form the flavorful base, providing depth and a wonderful texture to the dressing.
Sage is undeniably the star of this dish, lending its signature earthy, slightly peppery flavor that is absolutely critical for authentic Southern dressing. I typically use dried ground sage, which is readily available and delivers consistent results. However, if you have fresh sage on hand, about five leaves, finely chopped, will also work beautifully, offering an even more aromatic twist. Beyond sage, a carefully selected blend of poultry seasoning, salt, and black pepper elevates the overall profile, ensuring every bite is perfectly seasoned and deeply satisfying.
Choosing the Best Chicken for Your Dressing
For this recipe, I typically use one shredded chicken breast, weighing approximately 6-8 ounces. My preferred method for preparing the chicken is using an Instant Pot. I cook the chicken breast with one cup of broth or water for 10 minutes using the Manual/Pressure Cooking setting. After the cooking cycle completes, I allow the steam to release naturally for 10 minutes before opening the pot, removing the chicken, and shredding it. This method yields incredibly tender and flavorful chicken, perfect for integrating into the dressing.
However, you are welcome to cook your chicken using any method you prefer. Whether you roast, boil, or pan-fry your chicken, the key is to ensure it’s cooked through and easily shreddable. Boneless chicken thighs are also an excellent alternative to chicken breasts, offering a richer flavor and even moister texture, which can further enhance the dressing.
How to Prepare Southern Chicken and Cornbread Dressing
Making this hearty chicken and cornbread dressing is a straightforward process that yields incredibly delicious results. While detailed measurements and step-by-step instructions are provided in the recipe card below, here’s an overview of the key stages:
- Sauté the Aromatics: Begin by heating a skillet over medium-high heat. Add olive oil, followed by finely chopped celery, onions, garlic, and green bell peppers. Sauté these vegetables until they become translucent, fragrant, and tender. Once cooked, remove them from the pan and set them aside to cool. This step builds the flavorful foundation for your dressing.
- Prepare the Cornbread Base: Crumble day-old cornbread into a large mixing bowl. Using a large spoon or your hands, break the cornbread down completely into fine crumbs. The dryness of day-old cornbread is crucial for absorbing the liquids without becoming soggy.
- Combine Dry Ingredients and Veggies: Add the cooled sautéed vegetables, ground sage, poultry seasoning, salt, and pepper to the crumbled cornbread. Mix thoroughly to ensure all the spices and vegetables are evenly distributed. This is an excellent point to taste the mixture and adjust seasonings to your preference before adding wet ingredients.
- Incorporate Wet Ingredients: Stir in the beaten eggs and cream of chicken soup. Gradually pour in the chicken broth, mixing constantly. The amount of broth can vary, so add it slowly until the mixture reaches a thick, oatmeal-like consistency. It should be moist but not watery.
- Layer with Chicken: Lightly coat a 9×13 baking dish with cooking spray. Spread half of the cornbread dressing mixture evenly across the bottom of the pan. Top this layer with your shredded cooked chicken.
- Finish and Bake: Cover the chicken with the remaining dressing mixture, spreading it out smoothly. Bake the dressing uncovered at 350 degrees Fahrenheit for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
These steps will guide you to a perfectly moist, flavorful, and irresistible Southern Chicken and Cornbread Dressing that will be the highlight of any meal.
Preparing Chicken Dressing in Advance
One of the many benefits of this Southern Chicken and Cornbread Dressing recipe is its flexibility for advance preparation. You can assemble the entire dish the night before you plan to bake it, which is a huge time-saver, especially during busy holidays or for weekend entertaining. Simply prepare the dressing mixture as instructed, layer it with the chicken in your baking dish, cover it tightly with foil or plastic wrap, and refrigerate it overnight.
When you’re ready to bake, remove the dish from the refrigerator and allow it to come to room temperature for about 30-60 minutes before placing it in the oven. This ensures even baking and prevents thermal shock to your baking dish. Preparing it ahead of time allows the flavors to meld beautifully, often resulting in an even more delicious and cohesive dish.
Easy Southern Cornbread Dressing with Chicken
By Brandi Crawford
This Easy Southern Cornbread Dressing with Chicken is the best old-fashioned and homemade recipe from scratch. Drizzle it in gravy and serve it for Sunday dinners, Thanksgiving, or any occasion.
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Equipment Needed
- 9×13 Baking Dish
- Mixing Bowl
- Food Processor
Ingredients
Homemade Cornbread Base
- Get the recipe for Homemade Cornbread here. (You will need approximately 2 cups or 16-17 ounces of crumbled day-old cornbread.)
Dressing
- 1 tablespoon olive oil
- 1 cup finely chopped white onion
- 1 cup finely chopped celery
- ¼ cup finely chopped green peppers
- 4 garlic cloves, minced
- 2 teaspoons ground sage (Adjust to taste. Use 5 leaves if using fresh sage.)
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 14 oz cream of chicken soup (I use homemade, linked here; 14 oz is 1 and ¾ cups)
- 3 cups chicken broth
- 2 eggs, beaten
- 8 oz cooked skinless chicken breasts, shredded
Instructions
You will need cooked cornbread for this recipe. You can find my Homemade Cornbread recipe here. You can also use boxed cornbread mix if you wish (you’ll need about 2 cups, or 16-17 ounces). After preparing the cornbread, store it in the fridge overnight and prep the dressing using day-old cornbread for best results.
Preheat your oven to 350 degrees Fahrenheit. Heat a skillet over medium-high heat. Once hot, add the olive oil, followed by the finely chopped celery, onions, garlic, and green peppers.
Sauté the vegetables until the onions are translucent, the mixture becomes fragrant, and all vegetables are soft. Remove the sautéed vegetables from the pan and set them aside to cool while you prepare the remaining ingredients.
Place the day-old cornbread into a large mixing bowl. Use a large spoon or your hands to thoroughly break down the cornbread until it is completely crumbled. The goal is fine, uniform crumbs.
Add the cooled sautéed vegetables, ground sage, poultry seasoning, salt, and pepper to the crumbled cornbread. Mix everything together very well. At this stage, taste the mixture and adjust the seasoning and spices as needed to suit your personal preference, before adding any raw eggs.
Next, add the beaten eggs and the cream of chicken soup to the mixture. Stir until these ingredients are well incorporated.
Slowly pour in the chicken broth. The 3-cup quantity is a guide; you must carefully monitor the dressing’s consistency as you add it. Start with a smaller amount and stir until the dressing becomes thick. Continue adding more broth, a little at a time, until you achieve the consistency of thick oatmeal—moist, but not runny or soggy.
Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
Spoon half of the prepared dressing mixture into the baking dish and spread it evenly across the bottom.
Evenly distribute the shredded cooked chicken on top of the first layer of dressing.
Cover the chicken layer with the remaining dressing mixture, spreading it smoothly to form the top layer.
Bake the dressing uncovered for 40-45 minutes at 350 degrees Fahrenheit, or until a toothpick inserted into the center comes out clean and the top is beautifully golden brown.
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Notes
- If using Jiffy or a boxed cornbread mix, you’ll need approximately 2 cups, which is about 16-17 ounces, for this recipe.
- For quick and finely chopped vegetables, I highly recommend using a food processor for the celery, onions, green peppers, and garlic. It significantly speeds up prep time.
- For a vegetarian version or simply if you prefer, you can easily omit the shredded chicken from this recipe.
- My preference is for dressing that isn’t overly soggy. If you enjoy a very moist dressing, cover the baking dish with aluminum foil while it bakes to lock in moisture. For a crisper, golden-brown top, bake uncovered.
- You can find my Homemade Cream of Chicken Soup Recipe here. If making your own, 14 oz is equivalent to 1 and ¾ cups.
Nutrition
Calories: 289 kcal
Carbohydrates: 17 g
Protein: 9 g
Fat: 9 g
Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information for a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Serving Southern Chicken and Dressing
This versatile Southern Cornbread Dressing with Chicken can be enjoyed in various ways, making it suitable for both casual family meals and festive holiday gatherings. Here are some of the best ways to serve this comforting dish:
As a Hearty Main Dish: Since this recipe incorporates tender shredded chicken, it’s substantial enough to be served as the primary course. A generous scoop alongside a drizzle of rich gravy or a dash of hot sauce, paired with a couple of simple vegetable sides, makes for a complete and satisfying meal.
With Classic Gravy: Elevate the dressing experience by pouring a luscious homemade chicken or turkey gravy directly over the top. The warm, savory gravy perfectly complements the moist cornbread and chicken. If you’re serving it with a roasted bird, don’t forget to warm up some of those flavorful pan drippings for an extra layer of deliciousness.
A Holiday Centerpiece: This dish truly shines on a Thanksgiving or Christmas table. Its rustic charm and irresistible aroma make it a welcoming addition to any holiday spread. Whether you slice it into neat squares for elegant plating or serve it family-style from the baking dish, it’s designed to be shared and savored in good company.
Storing and Reheating Cornbread Dressing with Chicken
Proper storage is key to enjoying your Southern Cornbread Dressing with Chicken long after it’s baked. Once the dressing has cooled completely to room temperature, transfer it to an airtight container. Alternatively, you can cover the baking dish tightly with aluminum foil or plastic wrap. The goal is to retain as much moisture as possible to prevent it from drying out.
Refrigeration: For optimal freshness and safety, refrigerate your cornbread dressing within two hours of baking. Stored correctly, it will remain delicious for up to four days in the refrigerator. Many find that the flavors deepen and meld even more wonderfully by the next day, making leftovers a real treat.
Reheating Tips: If you’ve prepared a large batch, consider portioning it into smaller containers for easy reheating throughout the week. When reheating, whether in the oven or microwave, a splash of extra chicken broth or water can work wonders. This small addition will help revive that soft, moist texture, making it taste freshly baked.
Freezing Cornbread Dressing for Later
Cornbread dressing freezes exceptionally well, making it an excellent candidate for meal prepping or preparing ahead for future events. To freeze, ensure the dressing has cooled completely. Divide it into individual portions or store it as a whole in freezer-safe, sealable bags or airtight containers. Make sure they are tightly sealed to prevent freezer burn. The dressing can be frozen for up to several months without significant loss of quality.
When you’re ready to enjoy it, simply transfer the frozen dressing to the refrigerator and allow it to defrost overnight. Once thawed, reheat it in the oven until it’s thoroughly warmed through, adding a splash of broth if needed to restore moisture.
Frequently Asked Questions About Cornbread Dressing
Using day-old cornbread is crucial for the perfect dressing texture. Freshly baked cornbread contains too much moisture, which would result in a soupy and difficult-to-thicken dressing mixture. Dry, even slightly stale, cornbread absorbs the liquids in the recipe beautifully, creating that ideal moist-but-not-soggy consistency. I usually bake my Southern Homemade Cornbread Recipe the night before. After it cools, I store it loosely covered in foil in the fridge overnight. Avoid tightly sealed bags, as this traps moisture. If you can’t use day-old cornbread, you can achieve a similar effect by slightly over-baking fresh cornbread until it’s notably dry.
The decision to cover your dressing while baking depends on your preferred texture. If you love a moist, tender dressing throughout, covering it with aluminum foil during baking will help retain moisture. However, if you prefer a dressing with a slightly crisp, golden-brown top, bake it uncovered. For a balance, you could bake it covered for the initial period and then uncover it for the last 10-15 minutes to crisp up the top.
While Southern cornbread dressing traditionally focuses on cornbread, some people do like to incorporate other bread elements for added texture or flavor. If you wish to experiment, you can add any of the following to your dressing mixture:
- Pieces of cubed white or wheat bread
- Pieces of cubed biscuits for a softer, richer texture
- Pieces of cubed dinner rolls
- Croutons for an extra crispy element
Remember that adding other breads may alter the classic Southern cornbread flavor profile, so adjust accordingly.
Converting this chicken and cornbread dressing to a delicious vegetarian version is quite simple. The primary substitutions involve replacing the chicken and chicken-based products. Instead of chicken broth, use a high-quality vegetable broth. For the cream of chicken soup, substitute it with cream of mushroom soup. You can also omit the shredded chicken entirely or replace it with plant-based protein alternatives like sautéed mushrooms, plant-based sausage, or even a medley of extra vegetables for added heartiness.
What to Serve Alongside Chicken and Cornbread Dressing
To create a truly authentic and satisfying Southern meal, pairing your Chicken and Cornbread Dressing with classic Southern staples and comfort food sides is a must. Here are some ideal companions that complement its rich flavors beautifully:
Collard Greens or Southern Green Beans – These leafy greens or tender beans add a touch of freshness and that indispensable classic soul food balance to the meal.
Cranberry Sauce – The sweet and tart notes of cranberry sauce provide a perfect contrast, cutting through the richness of the dressing and offering a delightful palate cleanser.
Candied Yams – A hint of sweetness alongside the savory dressing always hits the spot, creating a harmonious blend of flavors that is deeply comforting.
Southern Macaroni and Cheese – Because, let’s be honest, you can truly never have too many delectable carbs on a Southern holiday table!
Fried or Baked Chicken – If you’re serving the dressing as a hearty side, additional protein like crispy fried chicken or tender baked chicken perfectly rounds out the meal.
Roasted Turkey or Ham – These are the quintessential pairings for a full holiday spread, where the dressing shines as a vital component of the feast.
Southern Sweet Potato Casserole – This dish adds another layer of sweet, creamy comfort, enhancing the overall indulgence of your meal.
A Simple Side Salad – If you’re looking to lighten things up just a bit, a crisp green salad with a light vinaigrette offers a refreshing contrast.
For more inspiration on building a complete Southern feast, explore our full listing of Soul Food Thanksgiving Recipes and the Best Authentic Soul Food Recipes here.