1. Can I use store-bought cornbread for Southern Chicken and Dressing?

Yes, you can use store-bought cornbread for this recipe. However, homemade buttermilk cornbread gives the dressing a more authentic flavor and texture. Be sure to dry it out a bit before using it in the dressing to get the right consistency.

2. Can I prepare Southern Chicken and Dressing in advance?

Absolutely! You can prepare the dressing the night before and store it in the refrigerator. Just let it sit at room temperature for about 30 minutes before baking, or adjust the baking time if it's cold from the fridge.

3. How can I make Southern Chicken and Dressing gluten-free?

To make the dish gluten-free, substitute the bread for gluten-free cornbread and gluten-free sandwich bread. Additionally, check the cream of chicken soup to ensure it is gluten-free or use a homemade version.

4. What can I serve with Southern Chicken and Dressing?

Southern Chicken and Dressing pairs wonderfully with other classic Southern sides like collard greens, mashed potatoes, sweet potato casserole, and cornbread. A fresh salad or tangy cranberry sauce also complements the rich flavors of the dish.

Southern Chicken and Dressing - Best Recipe for Thanksgiving

Name: Southern Chicken and Dressing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern
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, 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

Description

Southern Chicken and Dressing is a comforting and hearty dish made with cornbread, shredded chicken, vegetables, and spices, baked to perfection for a flavorful and moist texture.

Ingredients

Scale

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, 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

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Instructions

Preheat the oven to 350°F. Butter a 9×13-inch baking dish and set it aside.
Melt the butter in a medium skillet over medium-high heat. Add the onion, bell pepper, and celery, cooking for 3-4 minutes until softened. Add the garlic and cook for another minute. Remove the pan from the heat and allow the veggies to cool for a few minutes.
In a large bowl, combine the crumbled cornbread, cubed sandwich bread, cooked vegetables, shredded chicken, cream of chicken soup, 2 cups of chicken broth, and the spices. Mix gently with a wooden spoon until fully combined.
Add more chicken broth (about ¼ cup at a time) until the mixture reaches a thick, oatmeal-like consistency. Taste the mixture and adjust the seasoning if needed. Stir in the beaten eggs.
Transfer the mixture to the prepared baking dish and bake for 35-45 minutes until the top is golden brown and the center is set.
Allow the dressing to cool for 15 minutes before serving.

Notes

Ensure the cornbread is at least 1 day old or dried out to avoid sogginess in the dressing.
For a richer flavor, use low-sodium homemade chicken broth.
If the dressing becomes too dry, add extra broth before baking.
Leftovers can be stored in the fridge for up to 5 days, or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 386 kcal
Sugar: 3.5g
Sodium: 745mg
Fat: 13.7g
Saturated Fat: 6.2g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 34.2g
Fiber: 3.6g
Protein: 29.9g
Cholesterol: 161mg