Best 6 Chicken N Corn Bread Dressing Recipes

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**Chicken n' Cornbread Dressing: A Southern Comfort Food Classic**

Indulge in the delectable flavors of Chicken n' Cornbread Dressing, a quintessential Southern comfort food that embodies the essence of home cooking. This beloved dish is a harmonious blend of savory chicken, tender cornbread, aromatic herbs, and a touch of Southern charm. Every bite of this classic dressing is a journey through the culinary heritage of the American South, evoking memories of family gatherings and heartwarming holiday feasts.

**Explore a Treasury of Cornbread Dressing Recipes:**

1. **Classic Chicken n' Cornbread Dressing:** Embark on a culinary adventure with this time-honored recipe that captures the authentic flavors of Southern comfort food.

2. **Turkey Cornbread Dressing:** Elevate your Thanksgiving feast with a flavorful twist on the traditional dressing, featuring succulent turkey and a medley of herbs.

3. **Vegetarian Cornbread Dressing:** Experience a delightful meatless variation that showcases the versatility of cornbread dressing, packed with savory vegetables and a rich broth.

4. **Cornbread Dressing with Sausage:** Add a tantalizing layer of smokiness and depth with the addition of succulent sausage, creating a hearty and satisfying dressing.

5. **Oyster Cornbread Dressing:** Discover the coastal charm of this unique dressing, where briny oysters and tender cornbread unite in a harmonious symphony of flavors.

6. **Cornbread Dressing with Apples:** Delight in a sweet and savory combination as diced apples add a touch of autumnal flair to the classic dressing recipe.

7. **Cornbread Dressing with Dried Fruits:** Embark on a culinary journey with this vibrant variation, where dried cranberries, raisins, and apricots infuse the dressing with a burst of sweetness and texture.

8. **Cornbread Dressing with Chestnuts:** Experience the nutty goodness of chestnuts as they lend their unique flavor and texture to this elegant take on the classic dressing.

With this diverse selection of recipes, you'll embark on a culinary journey that showcases the versatility and deliciousness of Cornbread Dressing. Whether you prefer the classic chicken filling or crave a meatless or seafood variation, there's a recipe here to satisfy every palate. Prepare to tantalize your taste buds and create lasting memories with these delectable Cornbread Dressing creations.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN CORNBREAD DRESSING



Chicken Cornbread Dressing image

Even though Mom passed away years ago, her wonderful cornbread dressing lives on each year at Christmas dinner. It just wouldn't be the same holiday without it!

Provided by Taste of Home

Categories     Side Dishes

Time 2h40m

Yield 12 servings.

Number Of Ingredients 17

1 broiler/fryer chicken (3 to 3-1/2 pounds)
2-1/2 quarts water
2 to 3 celery ribs with leaves
1 large onion, cut into chunks
DRESSING:
4 celery ribs, chopped
2 small onions, chopped
1/2 cup butter
1 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
6 cups crumbled cornbread
1 cup chopped green onions
3/4 cup chopped pecans, toasted
1/2 cup minced fresh parsley
2 large eggs, lightly beaten

Steps:

  • Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl., In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.) , Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 383 calories, Fat 22g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 663mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

CHICKEN AND CORNBREAD DRESSING



Chicken and Cornbread Dressing image

Chicken and cornbread dressing in a casserole form and served with homemade gravy is pure comfort food anytime of the year. It's a perfect dish to carry to a potluck or church social too!

Provided by Deep South Dish

Categories     Dressing, Side Dish

Time 55m

Number Of Ingredients 18

3 cups cooked, shredded chicken
1 pan cornbread, cooked and crumbled (about 6 cups)
4 slices sandwich bread, toasted and crumbled
1/2 cup (1 stick) of butter
1 medium onion, chopped
1 cup chopped celery
1 teaspoon kosher salt, or to taste
1/2 teaspoon Cajun seasoning (like Slap Ya Mama) {affil link} or to taste, optional
1/4 teaspoon freshly cracked black pepper, or to taste
1 teaspoon sage, Bell's seasoning {affil link}, or homemade copycat, optional
1 teaspoon poultry seasoning
4 to 6 cups chicken stock/broth, as needed
3 large eggs, beaten
Additional butter, sliced, optional
1/2 cup fat (bacon drippings, cooking oil, butter, or a combination)
1/2 cup all-purpose flour
2 cups (more or less) room temperature chicken or turkey stock or broth (Kitchen Basics recommended) {affil link}
Kosher salt and freshly cracked black pepper, to taste

Steps:

  • Preheat oven to 350 degrees F. Butter a 9 x 13 inch oblong baking dish and set aside.
  • In a large bowl, combine the cornbread and bread.
  • In a separate skillet, sauté veggies in butter and add seasonings; let cool. Add to cornbread mix. Add 4 cups of the broth and let stand 5 minutes. Add the beaten eggs; gently toss.
  • Spoon half of the dressing in the prepared baking dish, top with the shredded chicken and top with the remaining dressing; spread out, but do not pack down.
  • Dot the top with slices of butter, and bake uncovered, for about 40-45 minutes, or until light golden brown on top. Cook longer for a crunchy consistency on top. Let rest 5 to 10 minutes before serving.
  • For the gravy, heat the fat in a cast iron skillet over medium high heat. Stir in flour, cooking and stirring with a wooden spoon until fully incorporated. Continue cooking, stirring constantly until mixture turns a very light brown color.
  • Turn heat to medium and slowly begin adding in at least half of the stock, stirring constantly until fully incorporated, adding more stock as needed to reach the desired consistency.
  • Taste, season with salt and pepper as desired. Drizzle over individual servings of the chicken and dressing.

GRANDMA'S CHICKEN AND DRESSING



Grandma's Chicken and Dressing image

Progresso™ chicken broth provides a simple addition to this hearty dish that's baked using chicken, cornbread and white bread. A classic casserole recipe that's perfect for your family dinner menu.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 12

1 deli rotisserie chicken (2 lb), skinned, boned and shredded (about 4 cups)
6 cups coarsely crumbled cornbread
8 slices (1 oz each) firm white bread, torn
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 medium onion, chopped (1/2 cup)
3 stalks celery, chopped
4 eggs, slightly beaten
2 teaspoons ground sage
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup butter, cut into small pieces

Steps:

  • Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
  • Bake uncovered about 45 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 500, Carbohydrate 34 g, Fat 4, Fiber 4 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1720 mg

CHICKEN DRESSING



Chicken Dressing image

This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South.

Provided by Amanda Rader

Categories     Side Dish     Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

6 cups chicken broth, divided
4 cups crumbled cornbread
5 biscuits, crumbled
½ cup margarine, melted
½ cup chopped celery
1 small onion, finely chopped
3 eggs, beaten
1 teaspoon sage
1 teaspoon black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large saucepan, bring the chicken broth to a boil.
  • In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
  • Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
  • To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
  • Bake in preheated oven for 1 hour, or until set and well browned.

Nutrition Facts : Calories 485.1 calories, Carbohydrate 44.3 g, Cholesterol 118.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 5.9 g, Sodium 1949.6 mg, Sugar 6.7 g

CHICKEN AND CORN BREAD DRESSING



Chicken and Corn Bread Dressing image

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 to much fat) Put the two recipes together and this is the best dressing ever.

Provided by Betty Warren

Categories     Other Main Dishes

Time 1h45m

Number Of Ingredients 12

1 9 skillet of cornbread (tradional southern cornbread recipe)
3 slice light bread{regular old sandwich bread)
3/4 c onion chopped small pieces
3/4 c celery chopped small pieces
6 hard boiled eggs
1 1/2 tsp poultry seasoning( may add to taste)
2 tsp sage, dried (to taste)
1 tsp course ground black pepper and 1 tsp salt(to taste)
2 qt chicken broth (in addition to where you boiled chicken)
1 can(s) cream of chicken soup
boullion for extra flavor (better than bouilion)
1 large fryer chicken

Steps:

  • 1. 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. zRemove all bones, skin, fat. Save broth for dressing. Set chicken aside.
  • 2. Put chopped celery and onion in pot covered with cold water. Add about 1/2 tsp salt and pepper. Add the 6 eggs in this pot. (Be sure eggs are covered with water) Boil until celery and onions and eggs are done. About 15 minutes. Drain and peel eggs and chop. Set all aside.
  • 3. Crumble up cornbread in a large pan.(I use 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".
  • 4. 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 additonal seasoning. Need good rich flavor. (May need more boullion or additional can of cream of chicken soup, sage, poutry seasoning, salt or pepper). Suite your own taste at this point. Divide into 2 casserole dishes. Even though all ingredients are already cooked, you still need to bake it about 45 minutes at 400 degress or until nicely browned.
  • 5. This can easily be doubled. Just add more bread, broth and seasonings. Cant have dressing without giblet gravy and cranberry sauce. (I have posted my giblet gravy recipe also)

SOUTHERN CHICKEN AND DRESSING



Southern Chicken and Dressing image

Provided by Stacey | SouthernDiscourse.com

Categories     Side Dish

Number Of Ingredients 11

12 inch pan of cornbread ((2 cornbread mixes))
1 cup diced celery
1 medium yellow onion, (diced)
3-4 slices stale white bread ((heel pieces are good))
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons poultry seasoning
6 large eggs, (beaten)
1 stick butter, (melted)
2 cups chicken broth
1 small chicken ((rotisserie chicken works well))

Steps:

  • Mix together cornbread batter according to your cornbread recipe or mix instructions. Add diced celery and onions to the batter and bake as directed. Remove cornbread from oven and allow to completely cool. Shred rotisserie chicken. Set aside.
  • Preheat oven to 375° Fahrenheit.
  • Finely crumble up cornbread and stale bread. Add salt, pepper and poultry seasoning. Mix together well. Toss together with shredded chicken.
  • Add eggs. Mix well with fork or hands. Mix in butter and 1.5 cups broth with hands or fork
  • Spoon cornbread dressing into a greased 9x13 pan or 5 quart casserole dish. Pour remaining chicken broth over the top. Bake covered with foil or a lid for 25 minutes and uncovered for 20 minutes. Chicken and Dressing is done when top is browned and edges are bubbling.

Tips:

  • Use fresh ingredients: Fresh bread, vegetables, and herbs will give your dressing the best flavor.
  • Don't overstuff the chicken: The dressing will expand as it cooks, so don't pack it too tightly inside the chicken. You want the dressing to be light and fluffy, not dense and heavy.
  • Bake the chicken at a high temperature: This will help to brown the skin and keep the dressing moist.
  • Let the chicken rest before carving: This will help the juices to redistribute throughout the chicken and prevent it from drying out.
  • Serve the chicken with your favorite sides: mashed potatoes, gravy, green beans, and cranberry sauce are all classic choices.

Conclusion:

Chicken and cornbread dressing is a delicious and versatile dish that can be enjoyed year-round. It's perfect for a special occasion dinner or a casual weeknight meal. With a little planning and effort, you can easily make a delicious chicken and cornbread dressing that your family and friends will love. So next time you're looking for a new way to enjoy chicken, give this recipe a try!

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