How to Make Cornbread Dressing with Chicken from Scratch

Cornbread dressing with chicken brings together the heartwarming taste of crumbled cornbread and tender chicken pieces in a dish that’s been gracing Southern tables for generations. This old-fashioned southern cornbread dressing with chicken recipe captures the essence of comfort food while being surprisingly straightforward to prepare. Whether you’re planning your Thanksgiving menu or simply craving a taste of home, this classic dish delivers flavor in every bite.

Listen to the Step-by-Step Guide for cornbread dressing with chicken:

April 22, 2025 ·

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4 Min, 1 Sec · By dinnersrecipes.com

Sofia walks you through a cozy Southern favorite Cornbread Dressing with Chicken. Easy, flavorful, and perfect for holidays or weeknight dinners.

Quick Cornbread Dressing with Chicken Overview :

Creating grandma’s old fashioned chicken dressing doesn’t require professional culinary skills just a little patience and quality ingredients. This recipe strikes the perfect balance between simplicity and flavor, making it accessible even to cooking novices while impressive enough for holiday gatherings.

Kitchen Tools for Cornbread Dressing with Chicken :

Before diving into this southern cornbread dressing with chicken adventure, gather these essential kitchen tools:

• 9×13 inch baking dish
• Large mixing bowl
• Medium skillet
• Sharp kitchen knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon for mixing
• Whisk
• Medium saucepan (if cooking chicken from raw)

Ingredients :

For this cornbread dressing with chicken recipe, you’ll need:

• 8 cups crumbled cornbread (approximately one 9×9 inch pan)
• 3 cups cooked chicken, shredded or chopped (about 1 pound)
• 4 tablespoons butter
• 1 large yellow onion, finely diced
• 3 celery stalks, finely diced
• 2 cloves garlic, minced
• 3 cups chicken broth or chicken stock
• 4 large eggs, lightly beaten
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1 teaspoon poultry seasoning
• ¼ cup fresh parsley, chopped
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 tablespoons olive oil for greasing baking dish

For those who enjoy grandma’s cornbread dressing with chicken with extra richness, consider adding:

• ½ cup cream of chicken soup (optional)
• 2 boiled eggs, chopped (optional for cornbread dressing with chicken and boiled eggs)
• ½ pound sausage, cooked and crumbled (optional for cornbread dressing with chicken and sausage)

Directions :

Cornbread Dressing with Chicken Preparation Step-by-Step :

Step 1: Prepare your cornbread a day ahead if possible. This quick easy chicken and dressing recipe works best when the cornbread has dried slightly. Crumble it into a large mixing bowl and set aside.

Step 2: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with olive oil.

Step 3: In a medium skillet, melt butter over medium heat. Add diced onions and celery, sautéing until translucent and tender—about 5-7 minutes. This aromatic base is essential for authentic southern cornbread dressing with chicken.

Step 4: Add minced garlic to the skillet and cook for just 1 minute more until fragrant, being careful not to burn it.

Step 5: Pour the sautéed vegetables into your bowl of crumbled cornbread, making sure to scrape all the buttery goodness from the pan.

Step 6: Add your shredded chicken to the mixture. For this chicken and dressing recipe, both white and dark meat work beautifully, though thigh meat adds more moisture and flavor.

Step 7: Sprinkle in the sage, thyme, poultry seasoning, parsley, salt, and pepper. Mix gently to distribute the herbs evenly throughout.

Step 8: Pour in about 2½ cups of cornbread dressing with chicken broth, reserving the remaining broth. The mixture should be very moist but not soupy. If making cornbread dressing with cream of chicken soup, fold it in now.

Step 9: Add beaten eggs to the mixture and stir gently until everything is well combined. If the mixture seems too dry, add the remaining chicken stock until you reach a moist, slightly wet consistency.

Step 10: Transfer everything to your prepared baking dish, spreading it evenly. The surface should be level but not packed down too firmly.

Step 11: Bake uncovered for 40-45 minutes until the top is golden brown and the center is set. A knife inserted in the middle should come out clean.

Step 12: Allow your cornbread dressing with chicken to rest for 10 minutes before serving. This step lets the flavors meld and makes serving easier.

Pro Tips for Perfect Cornbread Dressing with Chicken :

• For Jiffy cornbread dressing with chicken, prepare 2 boxes of Jiffy cornbread mix according to package directions a day before making your dressing.
• When preparing easy old fashioned chicken dressing, the texture of your cornbread matters. A coarser crumble creates a more rustic texture, while a finer crumble yields a smoother dressing.
• The moisture level is crucial—add broth gradually until you achieve a consistency similar to thick oatmeal before baking.
• For black folks chicken and dressing with distinctive flavor, consider adding a pinch of cayenne pepper or a dash of hot sauce to the mixture.
• If you’re making chicken and dressing with gravy, prepare a simple chicken gravy to serve alongside your finished dressing.

Chef’s Notes :

This flexible recipe welcomes many variations. For cornbread dressing with chicken gizzards or cornbread dressing with chicken livers, simply cook and finely chop about ½ cup of either organ meat and add them during step 6.

If you’re short on time, crock pot cornbread dressing with chicken offers a hands-off alternative. Simply transfer the mixture to a greased slow cooker and cook on low for 4 hours.

For a Cajun cornbread dressing with chicken, add ½ teaspoon of cayenne pepper, 1 diced bell pepper, and substitute andouille sausage for regular sausage.

Nutrition Facts :

What to Serve With Cornbread Dressing with Chicken?

This versatile cornbread dressing with chicken recipe pairs beautifully with:

• Turkey or ham for holiday meals
• Cranberry sauce
• Green bean casserole
• Sweet potato casserole
• Giblet gravy
• Collard greens
• Mashed potatoes
• Roasted brussels sprouts
• Fresh dinner rolls

Personalize Your Dishes :

Make this cornbread dressing with chicken stock recipe your own by considering these variations:

• Gluten-Free Option: Use cornmeal and gluten-free flour for your cornbread base
• Lower Sodium: Use low-sodium broth and reduce added salt
• Extra Rich: Add ¼ cup heavy cream to the mixture before baking
• Herbaceous: Double the fresh herbs for a more fragrant dressing
• Textural Contrast: Add ½ cup toasted pecans or ¼ cup dried cranberries
• Heirloom Version: For southern cornbread dressing with chicken and boiled eggs, fold in 2-3 chopped hard-boiled eggs before baking

What Not to Do When Making Cornbread Dressing with Chicken :

Even the best cooks can make mistakes with this traditional dish. Avoid these common pitfalls:

• Don’t use fresh cornbread. Day-old or even two-day-old cornbread works best as it absorbs moisture without becoming mushy.
• Avoid overmixing after adding eggs. This can make your grandma’s old fashioned chicken dressing dense rather than tender.
• Never skip sautéing the vegetables. Raw vegetables release too much water while baking and can make your dressing soggy.
• Don’t guess on moisture levels. If making cornbread dressing with chicken thighs, you might need less additional liquid as dark meat provides more moisture.
• Avoid opening the oven repeatedly during baking, as temperature fluctuations can affect the rise and texture.

Frequently Asked Questions :

How to Make Cornbread Dressing with Chicken from Scratch

Recipe by dinnersrecipes.comCourse: Main courseCuisine: Southern AmericanDifficulty: Medium

Servings

10

servings

Prep time

35

minutes

Cooking time

45

minutes

Calories

385

kcal

Cornbread Dressing with Chicken is a classic Southern comfort dish made with crumbled cornbread, tender shredded chicken, and flavorful herbs like sage and thyme. It’s moist, savory, and perfect for holidays or family dinners, offering a hearty, homemade taste that brings everyone to the table.

Ingredients

• 8 cups crumbled cornbread (approximately one 9×9 inch pan)

• 3 cups cooked chicken, shredded or chopped (about 1 pound)

• 4 tablespoons butter

• 1 large yellow onion, finely diced

• 3 celery stalks, finely diced

• 2 cloves garlic, minced

• 3 cups chicken broth or chicken stock

• 4 large eggs, lightly beaten

• 2 teaspoons dried sage

• 1 teaspoon dried thyme

• 1 teaspoon poultry seasoning

• ¼ cup fresh parsley, chopped

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 2 tablespoons olive oil for greasing baking dish

Directions

• Make cornbread a day ahead if possible. Crumble into a large bowl.
• Preheat oven to 350°F and grease a 9×13″ baking dish.
• Sauté onions and celery in butter until soft (5–7 mins).
• Add garlic and cook 1 more minute.
• Add sautéed veggies to the cornbread.
• Mix in shredded chicken (white or dark meat).
• Add sage, thyme, poultry seasoning, parsley, salt, and pepper.
• Pour in 2½ cups broth (and cream of chicken soup if using). Mix well.
• Stir in beaten eggs. Add more broth if needed for a moist mix.
• Spread in baking dish evenly.
• Bake uncovered for 40–45 mins, until golden and set.
• Rest 10 mins before serving.

Notes

• This flexible recipe welcomes many variations. For cornbread dressing with chicken gizzards or cornbread dressing with chicken livers, simply cook and finely chop about ½ cup of either organ meat and add them during step 6.
• If you’re short on time, crock pot cornbread dressing with chicken offers a hands-off alternative. Simply transfer the mixture to a greased slow cooker and cook on low for 4 hours.
• For a Cajun cornbread dressing with chicken, add ½ teaspoon of cayenne pepper, 1 diced bell pepper, and substitute andouille sausage for regular sausage.