Chicken and Dressing Recipe
A classic African American chicken and cornbread dressing made with shredded chicken and homemade buttermilk cornbread. Perfectly moist and full of flavor, this make-ahead side dish is ideal for holiday gatherings and Sunday dinners.
Servings: 12
Calories: 510kcal
Ingredients
- Nonstick cooking spray or vegetable oil for greasing
- 2 tablespoons neutral oil like vegetable or canola
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 1 rib celery diced
- 10.5 ounce cream of chicken
- 10.5 ounce cream of celery
- 1 teaspoon Diamond Crystal kosher salt (reduce to ½ teaspoon if using table salt or a different brand)
- 1 ½ teaspoons poultry seasoning
- 1 ½ teaspoons dried sage
- 1 teaspoon granulated garlic (reduce to ½ teaspoon if using garlic powder)
- 1 teaspoon granulated onion (reduce to ½ teaspoon if using onion powder)
- 6 cups cornbread crumbled (we made 2 batches of the White Lily cornbread recipe)
- 2.5 cups cooked chicken shredded (make sure it's well seasoned)
- 1 ½ cups chicken broth plus up to ½ cup more if needed (alternatively, use homemade chicken stock or turkey stock)
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- Heat oil in a large pan over medium-high heat. Add the onion, bell pepper, and celery, stirring until softened, about 5–6 minutes. Remove from heat.
- In a large bowl, mix the crumbled cornbread, cream of chicken soup, cream of celery soup, and sautéed vegetables until well combined.
- Add kosher salt, granulated garlic, granulated onion, sage, and poultry seasoning. Stir to incorporate, adjusting seasoning as needed.
- Fold in the shredded chicken.
- Gradually add the chicken broth until the mixture is moist but not overly wet. Add a little more if you prefer it extra moist.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Bake for 45–50 minutes, or until golden brown on top.
- Let dressing cool slightly before serving.
Notes
Storage: Cool to room temperature before storing. Transfer to an airtight container, or cover the baking dish tightly with foil. It will keep in the fridge for up to 3–4 days.
Make Ahead: Bake the cornbread 1–2 days in advance and store at room temperature. Shred the cooked chicken, sauté the onion, bell pepper, and celery, and let cool. Mix everything in a large bowl, transfer to greased baking dish, cover, and refrigerate for up to 24 hours. When ready to bake, let the dish sit at room temperature for 20 minutes, while the oven is preheating.
Nutrition
Calories: 510kcal | Carbohydrates: 70g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 1339mg | Potassium: 312mg | Fiber: 3g | Sugar: 20g | Vitamin A: 383IU | Vitamin C: 9mg | Calcium: 184mg | Iron: 3mg
