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There’s something deeply comforting about a plate of homemade Southern Chicken and Dressing. The combination of tender, shredded chicken, perfectly seasoned cornbread, and rich, savory broth brings back memories of family gatherings, holiday tables, and the unmistakable warmth of home-cooked meals. Whether it's Thanksgiving, a Sunday dinner, or just a way to bring a little comfort to the table, this dish is a timeless favorite that never goes out of style.
I’ve made this dressing so many times that I could probably do it in my sleep. The key is getting the cornbread just right—flavorful but not too dry, so it soaks up all the goodness of the broth and seasonings. I always sneak a little extra butter in because it makes everything richer and more indulgent. My family wouldn’t have it any other way!
Essential Ingredients and Selection Tips
- Cornbread: This is the foundation of the dish, so use a homemade batch if you can. If using a mix, make sure it’s not too sweet.
- Stale White Bread: Adds structure and balances the texture. The heel pieces work great since they hold up well in the mix.
- Yellow Onion: Essential for adding depth and that savory bite that brings everything together.
- Celery: A must-have for dressing; it gives a slight crunch and balances the richness.
- Eggs: These help bind everything together for the perfect texture.
- Butter: Adds a touch of richness and helps keep the dressing moist.
- Chicken Broth: Infuses flavor and creates that tender, slightly creamy consistency.
- Seasonings: Poultry seasoning is the key here. Sage, thyme, and rosemary make everything taste just right.
- Chicken: A whole rotisserie chicken is a great shortcut, but you can also use shredded homemade chicken. Dark meat is ideal for the best flavor and moisture.
I always let my cornbread sit out for a few hours before making this dish—it helps it crumble better and absorb all the seasonings without turning into mush. When picking poultry seasoning, go for a blend that includes sage for that classic Southern taste.
Step-by-Step Cooking Instructions
- Cornbread Prep:
- Bake a skillet of cornbread according to your favorite recipe or mix. For extra flavor, stir in diced celery and onion before baking. Once baked, let it cool completely before crumbling. If making it a day ahead, leave it uncovered overnight so it firms up slightly.
- Prepping the Chicken:
- If using a rotisserie chicken, shred the meat and set it aside. If using fresh chicken, boil a whole chicken with salt and pepper, then remove the meat and save the broth for extra flavor.
- Combining Ingredients:
- In a large mixing bowl, crumble the cornbread and stale white bread together. Stir in salt, pepper, and poultry seasoning. Add the shredded chicken and mix everything well.
- Adding the Moisture:
- Beat the eggs and pour them into the mixture, stirring well to combine. Melt the butter and mix it in, followed by 1.5 cups of chicken broth. Stir everything together until it reaches a thick but pourable consistency.
- Baking the Dressing:
- Spoon the mixture into a greased 9×13 pan or a 5-quart casserole dish. Pour the remaining broth evenly over the top. Cover with foil and bake at 350°F for 25 minutes. Remove the foil and continue baking for another 20 minutes, or until the top is golden brown and the edges are bubbling.
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My favorite part of this dish is how it fills the whole house with a rich, savory aroma while it bakes. Every holiday, my kitchen smells like sage, roasted chicken, and warm cornbread, and it’s something I look forward to every year.
Make-Ahead and Freezing Tips
One of the best things about this dish is how easy it is to prepare ahead of time.
If baking the night before: Let the dressing cool completely, then cover and refrigerate. When ready to serve, stir in ½ to 1 cup of extra chicken broth and reheat at 350°F for 20-30 minutes.
If assembling in advance: Prepare the mixture but don’t bake it. Cover and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking as directed.
Freezing Instructions:
To freeze before baking: Assemble everything in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
To freeze after baking: Let cool completely, then wrap and freeze. When reheating, add ½ to 1 cup of chicken broth and warm at 350°F for 20-30 minutes.
This has been a lifesaver during busy holiday seasons. I always make a double batch—one for Thanksgiving and one to freeze for those unexpected comfort-food cravings.
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Southern Chicken and Dressing is one of those recipes that brings people together. I’ve been making it for years, and every time, it reminds me why it’s such a classic. The mix of cornbread, buttery broth, and shredded chicken is simple but incredibly comforting. Whether you’re making it for a big holiday gathering or a cozy Sunday meal, this dish never fails to deliver that warm, homemade goodness that keeps traditions alive.
Frequently Asked Questions
- → Can I make this chicken dressing ahead of time?
- Yes! You can either bake it the night before and reheat with extra broth, or assemble and refrigerate unbaked. Just let it sit at room temperature for 30 minutes before baking.
- → Can I freeze Southern chicken and dressing?
- Absolutely. Freeze it either before or after baking. If freezing after baking, add extra chicken broth when reheating to keep it moist.
- → What's the best chicken to use for this recipe?
- Rotisserie chicken works best as it's flavorful and saves time. You can also cook your own chicken if preferred.
- → Is this recipe good for Thanksgiving?
- This Southern Chicken and Dressing is perfect for Thanksgiving or any holiday meal. It's a classic side dish that pairs wonderfully with turkey.
- → How moist should the dressing be before baking?
- The mixture should be moist but not soggy. If it seems dry, add a bit more chicken broth. The top layer of broth added before baking helps achieve the perfect moisture.