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Saved here so a Southern expat can learn this basic down-home recipe and (hopefully) adapt it […]
BEST SOUTHERN CORNBREAD CHICKEN AND DRESSING Recipe! How to make Chicken and Dressing| Soul Food * Camirra’s Kitchen
Ingredients, instructions in the voiceover — also listed beneath video on YouTube. “Hey ya’ll! Let’s make some old skool chicken and dressing! […] Note: You really can use any condensed soup [in the dressing] you like that fits the flavor profile. cream of chicken, cream of celery, cream of mushroom, cream of golden mushroom, etc.” She also suggests in the voiceover, the eggs in the cornbread are for texture.
Easy Southern Cornbread Dressing https://www.staysnatched.com/cornbread-dressing/
Stay Snatched — Brandi currently lives in Kansas City, Missouri and is a self-taught cook and fitness enthusiast. She is the author of The Super Easy Air Fryer Cookbook and has been featured on Good Morning America and in Women’s Health Magazine, Shape, Parade, Essence, Country Living, Southern Living, BuzzFeed, Delish, The Kansas City Star, Kansas City Spaces Magazine, Greatist, and more.
Growing up I learned that we make a lot of our side dishes differently. By we, I mean the Black and African American community. From our mac and cheese (that must be baked) to this dish here, it definitely stands out from the rest!
The true definition of stuffing is when a bird, such as a turkey is actually stuffed with the side dish and cooked. But the differences between standard dressing (typically from those from the North) and Southern dressing lies completely in the preparation.
Southern recipes are made using cornbread. Stuffing is made using cubes of bread and it’s really dry. I often joke and refer to stuffing as bread casserole. Most dressing is served moist or a balance between moist and not soggy.
Some are definitely moister than others. I like to prepare mine in the middle. I don’t like it dry, but I don’t want it to be wet, either.
I like to make mine using the Holy Trinity of vegetables: white onion, green peppers, and celery. We also use sage. Sage is probably the star of the show for dressing. It’s a critical spice and you have to use it. Most times I use dried sage, but I have made it using fresh as well. Whichever you wish to use will work fine.
- Heat a skillet on medium-high heat. When hot, add the olive oil, celery, onions, garlic, and green peppers.
- Saute until the onions are translucent, fragrant, and the vegetables are soft. Remove the vegetables from the pan. Set aside to cool while prepping the remaining ingredients.
- Place day-old cornbread in a large mixing bowl. Use a large spoon and/or your hands to break down the cornbread.
- Add in the sauteed veggies, ground sage, poultry seasoning, salt, and pepper. Mix well.
- Add in the eggs, broth, and cream of chicken soup. Stir.
- Add in 1/2 of the dressing mixture to a 9×13 baking dish and spread it throughout the bottom of the pan.
- Add the shredded chicken on top.
- Top it with a layer of the remaining dressing.
- Bake for 40-45 minutes uncovered until a toothpick returns clean.
- 1 tablespoon olive oil
- 1 cup finely chopped white onion
- 1 cup finely chopped celery
- 1/4 cup finely chopped green peppers
- 4 garlic cloves minced
- 2 teaspoons ground sage Adjust to taste. 5 leaves if using fresh
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 14 oz cream of chicken soup I use homemade linked here.
- 3 cups chicken broth
- 2 eggs Beaten
- 8 oz cooked skinless chicken breasts Shredded
- You will need cooked cornbread for this recipe. You can find my Homemade Cornbread recipe here. You can also use boxed cornbread if you wish. After preparing the cornbread, store it in the fridge overnight and prep the dressing using day old cornbread
Southern Chicken and Dressing https://southerndiscourse.com/southern-chicken-and-dressing/ [Stacey, former college English instructor who writes, “Southern Discourse is a place where you can find southern family dishes, along with special recipes and table settings. We’re bringing connection & friendship back to the table by wrapping everything in the faith and grace from which true hospitality springs!”
This handed-down, old fashioned recipe for homemade Chicken and Cornbread Dressing is wonderfully moist, savory and loaded with celery, onion and chicken. It’s an absolute must as a holiday side dish, especially Thanksgiving, but don’t be surprised when it’s served for Sunday dinner, special occasions or any time a little touch of home is needed!
- cornbread- This recipe uses a 12 inch skillet or pan of cornbread. You can make your own from scratch or use a cornbread mix. It usually takes 2 mix packets to make a 12 inch pan or, if making your own, double your 8 inch pan recipe.
- 3-4 slices stale white bread– The heel pieces of bread work really well for this.
- yellow onion
- chicken broth
- salt, pepper, poultry seasoning– Poultry seasoning is a common spice blend containing SAGE, thyme, rosemary, marjoram and other spices. It is easily found on the spice aisle of your grocery store.
- chicken– You can boil your own chicken, but I really like using the shortcut of a rotisserie chicken from the grocery store. It is well seasoned and eliminates some prep. I use the whole chicken, even the dark meat. Dark meat is more moist than white meat and adds a ton of flavor. Even if you are not usually a dark meat fan, you will love what it does for your chicken and dressing.
Southern Chicken Cornbread https://todayscreativeideas.com/chicken-cornbread-dressing/
This chicken cornbread dressing is one of my favorite side dishes during the holidays. Although it doesn’t have to be just during the holidays, I could eat a bowl of it right now.
If you are northern then I know what you are probably thinking. What the heck is dressing?
It is what we southerners call stuffing. It is a lot like stuffing but well not stuffing. It is cooked on the outside of the bird, in a dish. Just like I prefer it. haha!
- Pk of Chicken Legs (Approx 6)
- Broth From the Chicken Legs
- Cornbread 1 Skillet (here is the recipe again)
- 1 Egg
- 1/2 Onion
- Celery 2-3 Stalks
- Poultry Seasoning
Pour your chicken broth into a 9×13 inch dish. Depending on how much water you used to boil your chicken you may not need all of your broth. You will want to fill your dish about half full of broth.
Now you can add the rest of your ingredients, continuing to stir to get everything spread around. Add the chicken, 1 egg, and cornbread. You should only need 1 skillet or 9×9 pan of cornbread for a 9×13 dish of dressing.
Now you can add in the seasonings. Add salt, pepper, sage, and poultry seasoning to taste. Make sure you go light on the sage and poultry seasoning at first and then you can add more if it needs it. I don’t have exact measurements on how much I add but I would probably say somewhere around 1/2 tablespoon.
Bake in the middle of the oven for approximately 1 hour. Stir the dressing every 20-30 minutes.
It is important to note that you don’t want to go too heavy on the sage or poultry seasoning.
You can always add more but you can’t take away if you add too much.
If you don’t like this herb then you can leave it out all together but I feel like it adds to the taste.
[Melissa of northern Kentucky]