Imagine the warmth of golden cornbread crumbling beneath your fork, its edges slightly crisp and its center tender.
Envision the savory aroma of sautéed onions and celery, mingling with the comforting scent of sage and thyme, wafting through your kitchen.
This Cornbread Dressing with Chicken is more than just a dish; it’s a hug in a bowl, perfect for bringing a touch of Southern hospitality to your table. I remember one particularly hectic holiday season when time was scarce, yet I wanted to serve something wholesome and satisfying.
This dish came to the rescue, offering a delicious, hearty meal with minimal fuss.
Whether you’re preparing for a busy weeknight or a leisurely Sunday supper, this recipe is sure to become a staple in your kitchen. Ready to enjoy a taste of comfort? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a perfect blend of herbs and spices.
- Uses pantry staples like cornbread, chicken, and basic seasonings.
- Provides a comforting, hearty meal suitable for any occasion.
- Offers flexibility to adjust herbs for a personalized taste.
- Freezes beautifully for convenient make-ahead meal options.
Ingredients
- 3 cups crumbled cornbread — use homemade for best flavor.
- 2 cups cooked chicken, shredded — opt for freshly cooked if possible.
- 1 cup chicken broth — add more if the mixture seems dry.
- 1/2 cup onion, finely chopped — choose fresh and firm onions.
- 1/2 cup celery, finely chopped — guarantee it’s crisp and fresh.
- 2 tablespoons butter — use unsalted for better control over seasoning.
- 1 teaspoon salt — adjust to taste.
- 1/2 teaspoon black pepper — freshly ground preferred.
- 1 teaspoon dried sage — check for freshness.
- 1/2 teaspoon dried thyme — confirm it’s fragrant and not stale.
- 2 large eggs, beaten — use organic if available.
Step-by-Step Method
Start by preheating your oven to 350°F (175°C). This guarantees that the oven reaches the desired temperature by the time you’re ready to bake the dressing.
Preheating is an important step to guarantee even cooking and a golden-brown top on your cornbread dressing.
Sauté the Vegetables
Melt butter in a medium saucepan over medium heat. Add finely chopped onion and celery.
Sauté them until they become soft and translucent. This step enhances the flavor of the dressing by releasing the natural sweetness of the vegetables.
Stir occasionally to prevent them from browning.
Combine Ingredients
In a large mixing bowl, combine crumbled cornbread, shredded chicken, and sautéed vegetables.
Add salt, pepper, dried sage, and thyme. Mix these ingredients well using a wooden spoon.
This step guarantees that the flavors are evenly distributed throughout the mixture.
Add the Chicken Broth
Pour chicken broth over the cornbread mixture. Stir thoroughly to guarantee the liquid is evenly absorbed.
This step is essential to maintain the moisture of the dressing. If the mixture seems too dry, add extra broth as needed.
Confirm that all ingredients are well combined.
Incorporate the Eggs
Add beaten eggs to the mixture. Stir until the eggs are fully incorporated.
This helps bind the ingredients together, giving the dressing structure. The eggs also add richness to the dish.
Make sure the mixture is well-blended to avoid any uneven texture.
Transfer to Baking Dish
Grease a 9×13-inch baking dish. Transfer the cornbread mixture into the dish, spreading it evenly.
This step prepares the dressing for baking. A well-greased dish prevents sticking and guarantees easy serving.
Confirm the surface is level for even cooking.
Bake the Dressing
Place the baking dish in the preheated oven. Bake for 45 minutes or until the top is golden brown.
This step cooks the dressing thoroughly, melding all flavors together. Check for doneness by inserting a knife or toothpick into the center; it should come out clean.
Rest Before Serving
Allow the baked dressing to rest for 10 minutes before serving.
This resting period helps the dish settle, making it easier to slice and serve. It also allows the flavors to meld together, enhancing the overall taste.
Serve warm for the best experience.
Ingredient Swaps
– Dietary Substitutions: For a gluten-free version, guarantee your cornbread is made with gluten-free flour.
To make it dairy-free, substitute the butter with a plant-based alternative.
- Budget-Friendly Swaps: Use leftover roasted chicken or turkey instead of freshly cooked chicken to save on costs.
- Regional Variations: Replace sage and thyme with herbs like rosemary and parsley for a different flavor profile, or incorporate regional spices such as Cajun seasoning for a Southern twist.
You Must Know
1. Preheat Properly: Make certain your oven is preheated to 350°F (175°C) before placing the dish inside to guarantee even cooking and a perfect golden-brown crust.
2. Sauté Vegetables First: Don’t skip sautéing the onion and celery in butter as this step adds depth and flavor to the dressing.
3. Use Fresh Ingredients: For the best taste, consider using homemade cornbread and freshly cooked, shredded chicken.
These fresh ingredients will make a noticeable difference in flavor.
4. Adjust Moisture Levels: Confirm your mixture isn’t too dry by adding extra chicken broth if needed before baking.
The consistency should be moist but not soggy.
5. Let Rest Before Serving: Allow the dressing to rest for 10 minutes after baking to let the flavors meld and make it easier to serve neat portions.
Serving Tips
- Pair with a side of green beans or collard greens for a balanced meal.
- Serve with cranberry sauce for a touch of sweetness.
- Garnish with fresh parsley for a pop of color and freshness.
- Present in individual ramekins for a personalized dining experience.
- Accompany with sweet tea or lemonade for a classic Southern beverage pairing.
Storage & Make-Ahead
Cornbread dressing with chicken can be stored in the fridge for up to 3-4 days.
For make-ahead convenience, prepare and freeze it for up to 2 months.
Thaw in the fridge overnight before reheating.
This guarantees a quick, delicious meal ready for busy days or holiday gatherings.
Reheating
To gently reheat cornbread dressing with chicken, use the microwave at 50% power.
Alternatively, use the oven at 300°F covered with foil.
You can also use a stovetop skillet on low heat, stirring occasionally.
Southern Culinary Traditions
When you think of Southern culinary traditions, you’re instantly transported to a warm kitchen filled with the comforting aromas of soul food.
I remember the first time my grandmother showed me how to make her famous cornbread dressing with chicken. The kitchen was our sanctuary, filled with laughter and stories as we crumbled cornbread and stirred in spices.
There’s something magical about the way simple ingredients like chicken, sage, and thyme come together, creating a dish that’s both hearty and soulful.
It’s not just about the food; it’s about the love and memories woven into every bite. Sharing this tradition with you feels like inviting you into that kitchen, where every meal is a celebration of heritage and heart.
Final Thoughts
Why not give this delicious Cornbread Dressing with Chicken a try and make it your own by adjusting the herbs to suit your taste?
With its comforting flavors and easy preparation, it’s sure to become a favorite at your table!
Frequently Asked Questions
Can I Freeze Cornbread Dressing With Chicken?
I’ve frozen cornbread dressing with chicken before, and it worked beautifully. Wrap it tightly in foil or a freezer-safe container. When thawed and reheated, it tastes like a warm Southern hug, bringing cherished memories back to life.
What Substitutes Can I Use for Chicken Broth?
When I ran out of chicken broth, I turned to vegetable broth, savoring its earthy notes. A dash of white wine or water with a splash of soy sauce also adds depth, enhancing the dish beautifully.
Is This Recipe Suitable for Vegetarians?
I gaze at the recipe, and my heart aches for vegetarian friends. While the warm, savory scents tempt me, it isn’t suitable for them. Swapping chicken and broth with hearty vegetables and vegetable broth could transform it beautifully.
How Can I Make This Dish Spicier?
I love adding a kick to my dishes! Try mixing in some diced jalapeños or a sprinkle of cayenne pepper. The warmth will dance on your taste buds, transforming each bite into a spicy delight. Enjoy!
Can I Use Store-Bought Cornbread for This Recipe?
Absolutely, you can use store-bought cornbread. I’ve done it myself in a pinch. The warmth of the dressing still fills the kitchen with cozy aromas, recalling family gatherings and laughter. Just make certain it’s crumbled well.
Cornbread Dressing with Chicken
Equipment
- 1 large mixing bowl
- 1 Medium saucepan
- 1 Baking dish (9×13 inches)
- 1 Whisk
- 1 Wooden spoon
- 1 Oven
- 1 Knife
- 1 Cutting board
Ingredients
- 3 cups crumbled cornbread
- 2 cups cooked chicken shredded
- 1 cup chicken broth
- 1/2 cup onion finely chopped
- 1/2 cup celery finely chopped
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 2 large eggs beaten
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter in a medium saucepan over medium heat.
- Add the onion and celery to the saucepan and sauté until soft.
- In a large mixing bowl, combine the crumbled cornbread, shredded chicken, sautéed vegetables, salt, pepper, sage, and thyme.
- Pour the chicken broth over the mixture and stir well.
- Add the beaten eggs and mix until fully incorporated.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Bake in the preheated oven for 45 minutes or until golden brown on top.
- Allow the dish to rest for 10 minutes before serving.
Notes
