Y’all, I have to tell you about this chicken and dressing. I threw it together on a Sunday when we had leftover cornbread sitting on the counter and some chicken in the fridge from the night before. My family cleaned the whole pan. Like, scraped it. I sat there wishing I’d made two pans worth.
This southern chicken and dressing tastes like something your grandmother would’ve had cooling on the stovetop after church. Crumbly cornbread soaked in rich chicken broth with sage and poultry seasoning, all baked up golden brown. My mouth actually waters when I think about pulling it out the oven.
This chicken and dressing isn’t just for the holidays. It’s easy enough to make on a weeknight! And it’s much easier to make than you think. You can even use leftover chicken and leftover cornbread if you’ve got them on hand. Talk about saving money and time in the kitchen.
So this recipe. It came from my grandmother, kind of. She never once wrote a recipe down in her life. I’ve spent years trying to piece it back together from what I remember watching her do in the kitchen. The hard-boiled eggs chopped up in there were always her thing. I thought it was so weird as a kid. Now? Won’t make dressing without them.
Why You’ll Love This Recipe
This chicken and cornbread stuffing is the kind of meal that makes your whole house smell like the holidays, even on a weeknight.
- Budget-friendly comfort food: You can use leftover chicken and day-old cornbread, so it costs next to nothing to put together.
- Feeds a crowd without the fuss: One 9×13 pan and you’ve got dinner for the whole family with maybe even some leftovers for tomorrow.
- Tastes like a holiday side dish turned main course: All that sage and poultry seasoning with tender chicken mixed right in makes this a full meal on its own.
- A make-ahead meal: You can make the basics the day before and then cook the actual dish the next day.
Ingredient Notes and Substitutions
You can make some adjustments to this Southern stuffing and get the same great results.
- Cornbread: A 9-inch skillet of homemade sage dressing works best here because it crumbles up nice and soaks in the broth without turning to mush. Store-bought cornbread works too if you’re short on time.
- Chicken pieces: Bone-in, skin-on chicken gives you the best flavor, and you get to save that cooking broth. Rotisserie chicken is a solid shortcut, though. Just use store-bought broth instead.
- Cream of chicken soup: This adds creaminess and holds things together. Cream of mushroom or cream of celery would work if that’s what you’ve got in the pantry.
- Poultry seasoning and dried sage: These two are what give the dressing that classic southern flavor. Don’t skip the sage. Fresh sage works too, just use about a tablespoon of it chopped up fine.
- Eggs: Hard-boiled and chopped right into the mix. My aunt always did it this way, and it adds a richness you won’t get otherwise. And the eggs are optional. You don’t have to use them.
Tips for Success
A few things that’ll help you get this just right.
- Don’t make the mixture too wet: You want it moist, not soupy. Add the broth gradually and stop when it holds together but still has some texture to it. You can always add more, you can’t take it out.
- Use day-old cornbread if you can: Cornbread that’s been sitting out for a day crumbles better and soaks up the broth without falling apart completely.
- Chop the eggs well: Big chunks of egg will throw off the texture. You want them chopped up pretty fine so they blend into the dressing.
- Don’t skimp on greasing the pan: This stuff will stick if you don’t grease that dish good. Butter or cooking spray both work fine.
Storage and Reheating
Let the chicken and dressing cool all the way to room temperature before you put it in a container for the fridge. It keeps for 4 to 5 days. I reheat mine in the oven at 350 with foil on top for like 10 to 15 minutes. Microwave works if you’re just doing one plate.
Freezing works too. I’ve kept it frozen for about 3 months and it was still delicious when we ate it. Just make sure it’s cooled completely, then wrap it tight or use a freezer container. Thaw overnight in the fridge when you’re ready for it. I like to pour a little chicken broth on top before I warm it back up because it can dry out some in the freezer.
Serving Suggestions
I usually serve this as the main dish. It’s got chicken and eggs and bread all in one, so it’s plenty filling on its own. Steam some broccoli or green beans on the side, and you’ve got a complete dinner that everyone’s happy with.
If you’re going the holiday route, this cornbread stuffing is right at home next to roasted turkey, mashed potatoes with gravy, and some cranberry sauce. A simple side salad rounds it out nicely, too.
FAQs
Can I add other things to the dressing?
Oh absolutely. My cousin throws diced apple in hers and it’s actually really good with all the sage in there. Chopped pecans or walnuts give it some crunch. And if you want to go a totally different direction, swap the chicken out for ground sausage or beef. Changes the whole dish.
Is this a main dish or a side dish?
I eat it as a main dish. With the chicken in there, it’s hearty enough on its own. But take the chicken out, and it’s a traditional cornbread dressing that works as a side for Thanksgiving or any holiday meal. Both ways are good.
Notes
My kids ask for this at least twice a month now. Even my picky nephew ate two helpings last time he was over, and that boy won’t touch most things I cook. So yeah. This one’s a winner.
Southern Chicken & Dressing
Ingredients
- 2 lbs. Chicken pieces bone-in and skin-on
- 1 prepared 9-inch skillet of cornbread cooled and crumbled
- 3 Slices white bread torn into small pieces
- ¾ cup Yellow onion chopped
- ¾ cup Celery chopped
- 6 Large eggs
- 1 ½ tsp. Poultry seasoning
- 2 tsp. Dried sage
- 1 can 10.5 oz. Condensed cream of chicken soup
- 4 to 6 cups Chicken broth reserved from cooking the chicken
- 1 tsp. Salt
- 1 tsp. Freshly ground black pepper
Instructions
- Place the bone-in, skin-on chicken pieces into a large stockpot and season generously with salt and black pepper. Cover the meat completely with cold water, bring to a rolling boil over high heat, then immediately drop the flame to medium-low to maintain a gentle simmer until the chicken is tender to the core and pulls away easily from the bone.
- Lift the cooked chicken out of the pot and transfer it to a clean platter to cool, leaving the hot, rich cooking broth inside the pot to use later. Once cool enough to handle, strip the meat from the framework, shred it into bite-sized pieces, and discard the skin and bones.
- In a separate medium saucepan, combine the chopped yellow onion, chopped celery, and the 6 whole raw eggs. Cover the ingredients completely with cold water, bring to a rolling boil over high heat, and cook continuously for exactly 15 minutes.
- Empty the pan into a colander to drain the water, then immediately shock the hot elements under ice-cold running water. Carefully peel the hard-boiled eggs and finely chop them along with the softened onion and celery pieces, setting the mixture aside.
- Preheat your oven to 400°F and thoroughly grease a 9×13-inch baking dish with non-stick cooking spray or butter.
- In an extra-large mixing bowl, combine the crumbled skillet cornbread and the torn white bread pieces. Measure exactly 4 cups of the warm chicken broth reserved from your stockpot and pour it directly over the bread solids, tossing gently until the liquids are completely absorbed into the starch matrix.
- Add the shredded chicken, the chopped egg and vegetable mixture, poultry seasoning, dried sage, cream of chicken soup, salt, and black pepper directly into the moistened bread base. Fold the ingredients together from the bottom up until uniformly distributed; if the mixture feels dense or tight, stream in an additional 1 to 2 cups of the remaining chicken broth until it reaches a very wet, scoopable consistency.
- Transfer the dressing mixture into your prepared 9×13-inch baking dish, using a spatula to smooth the surface into a flat, level sheet. Place uncovered on the middle oven rack and bake at 400°F for 45 minutes until the center is fully set and the shaggy top crown develops a beautiful, deep golden-brown crust. Let the dish rest on the counter for 10 minutes to allow the starches and protein binders to stabilize before spooning into deep bowls.
