Recipe: Southern Cornbread Dressing with Chicken

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Southern Cornbread Dressing with Chicken is a traditional staple in most Black American homes during the holidays and Sunday dinners.  In my family, my mother and aunt make some of the best southern cornbread dressing. 

After years of attempting to replicate the dish, I think I’ve come pretty close.  To make a complete meal, try the following recipes:

 

Southern Cornbread Dressing with Chicken

Southern Cornbread Dressing with Chicken

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Course: Side Dish
Cuisine: American
Keyword: christmas, easter, holiday, thanksgiving
Servings: 12

Equipment

  • 1 9 inch cast iron skillet
  • 1 9x13 casserole dish

Ingredients

Chicken

Cornbread

Assembly

  • 2 sticks salted butter (room temperature)
  • 1 can Campbell's Cream of Celery
  • 1 can Campbell's Cream of Chicken with Herbs
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced onion
  • 1/4 cup diced celery
  • 4 tbsp ground sage
  • 6 cups reserve chicken stock from above.
  • 1 tsp chicken bouillon optional

Instructions

Chicken

  • Rinse chicken and pat dry.
  • In a large pot on medium heat, add 6 cups of water, chicken breasts, celery, onion, poultry seasoning, and minced garlic. Boil for 40 minutes.
  • In a medium bowl, add chicken breasts, and shred into large pieces.
  • Reserve the chicken stock to use later in the assembly.

Cornbread

  • Preheat oven to 425°F.
  • Add vegetable oil to a cast iron skillet and add to oven. Cook for 3 minutes.
  • Combine dry ingredients (corn meal and sugar).
  • Mix in buttermilk and eggs. Remove skillet from the oven and pour vegetable oil to the cornbread mixture.
  • Pour mixture into the skillet and bake for 20-25 minutes.
  • Remove from oven.

Assembly

Notes

If you don't have cream of chicken or cream of celery, add 1  cup of milk and 1/2 cup of heaving whipping cream. 
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