Chicken And Cornbread Dressing
A comforting chicken and cornbread dressing with savory sage, tender chicken, and flavorful broth, perfect for holiday dinners or family gatherings.
Ingredients
Instructions
- Boil the chicken until cooked, then remove from bones and set aside.
- Make the cornbread and have it ready.
- Mix the crumbled cornbread with the stale light bread.
- Cook chopped celery and onion in broth with margarine or butter until tender.
- Mix the bread mixture with sage, salt, and pepper.
- Add the cooked celery and onion along with the broth from the chicken to the bread mixture.
- Stir in the eggs.
- Punch the chicken breasts down into the dressing.
- Ensure there is enough broth so the dressing is moist but not dry.
- Bake the mixture at 325°F for about 1 1/2 hours, or longer if needed.
Tips & Substitutions
For a richer flavor, consider adding sautéed garlic or bell peppers to the onion and celery mixture. If you don't have stale light bread, you can use fresh bread but reduce the liquid slightly. To save time, make the cornbread a day in advance or use store-bought cornbread. This dressing can be made ahead and frozen for up to a month.
Serving Suggestions
Serve the chicken and cornbread dressing alongside green beans or a crisp salad for a balanced meal. It pairs beautifully with Baked Turkey Hind Quarters And Vegetables for a festive gathering. For added flavor, drizzle with gravy or serve with cranberry sauce to enhance the dish.
Storage & Reheating
Leftover chicken and cornbread dressing should be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in a baking dish, cover with foil, and warm in a 325°F oven until heated through, about 20-30 minutes. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Cornbread Dressing contains roughly 58 calories, with 1g protein, 10g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 529mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dressing ahead of time?
Yes, you can prepare the dressing a day ahead, store it in the refrigerator, and bake it just before serving. This allows the flavors to meld together nicely. If you want to freeze it, ensure it’s well-covered to prevent freezer burn, and bake it from frozen, adding some extra baking time.
What can I substitute for sage?
If you don't have sage, you can use thyme or poultry seasoning as alternatives. These herbs complement the chicken well and provide a different, yet delicious flavor profile. Adjust the quantity to your taste, as some substitutes may be stronger than sage.
Can I use leftover chicken for this recipe?
Absolutely! Using leftover cooked chicken is a great way to save time. Just shred or chop the chicken and mix it into the dressing mixture as you would with freshly cooked chicken. It’s an excellent way to use up leftovers from other chicken recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).