Old-fashioned chicken and cornbread dressing is a beloved staple in many Southern homes, especially during the holidays. This hearty dish combines tender chicken with savory cornbread and a medley of herbs and spices, creating a comforting and flavorful side dish that pairs beautifully with turkey or ham.
Ingredients
Scale:
2 cups cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups buttermilk
2 large eggs
¼ cup melted butter
3 cups cooked, shredded chicken
1 onion, finely chopped
2 celery stalks, finely chopped
1 cup chicken broth
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon black pepper
1 teaspoon salt
¼ cup fresh parsley, chopped
½ teaspoon garlic powder
3 cups crumbled cornbread
1 tablespoon olive oil or butter
Instructions
Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the cornmeal, baking powder, baking soda, and salt until well combined.
In a separate bowl, combine the buttermilk, eggs, and melted butter, whisking until smooth. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
Pour the batter into a greased 9x13-inch baking dish and bake for 20-25 minutes, or until golden brown. Allow to cool before crumbling.
In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and celery, sauté for 5-7 minutes until soft.
In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, shredded chicken, chicken broth, sage, thyme, garlic powder, black pepper, and salt. Mix until well combined.
Fold in the chopped parsley for added flavor. Preheat your oven to 350°F (175°C) and transfer the mixture to a greased baking dish.
Bake in the oven for 30-35 minutes until the top is golden brown and crispy. Allow to cool slightly before serving.
