Print

Southern Cornbread Dressing with Chicken and Savory Seasonings Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 11 reviews

This classic Southern Cornbread Dressing recipe combines tender shredded chicken, savory homemade chicken stock, and moist, golden cornbread baked to perfection with a flavorful mix of vegetables, creamy soups, and traditional seasonings. Perfectly layered and baked, this dressing is a comforting holiday staple or anytime side dish that captures rich Southern flavors and textures.

Ingredients

Chicken and Stock

  • 3 lb whole chicken (neck and giblets removed)
  • 4 chicken bouillon teaspoons or cubes (Better Than Bouillon recommended)
  • 1 1/2 large celery stalks (quartered)
  • 1 medium sweet onion (peeled and quartered)
  • 6 tbsp salted butter (3/4 stick)
  • 2 tsp freshly ground black pepper
  • 1 1/2 tsp minced or finely grated garlic

Cornbread

  • 2 1/2 cups self-rising cornmeal mix (e.g., Pearl Milling Co yellow cornmeal mix)
  • 2 1/2 tbsp all purpose flour
  • 2 1/2 tsp granulated sugar
  • 1 1/4 cups whole milk (room temperature)
  • 3 large eggs (room temperature, beaten)
  • 1/2 cup sour cream (room temperature, 4 oz)
  • 1/2 cup salted butter (melted)
  • 2 1/2 tbsp vegetable oil

Dressing Mixture

  • 1 medium sweet onion (about 1 cup), finely diced
  • 1 large celery stalk (about 1 cup), finely diced
  • 1/4 cup finely chopped green pepper
  • 6 oz herb seasoned stuffing mix (about half a 12 oz bag, Pepperidge Farms preferred)
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 (10.5 ounce) can cream of chicken soup
  • 4 white sandwich bread slices (including crusts)
  • 1 1/2 tsp ground sage
  • 1 1/2 tsp poultry seasoning
  • 3/4 tsp black pepper
  • About 4 cups homemade chicken stock (separated as needed)

Assembly

  • Additional chicken stock for moistening (about 1 cup)
  • Shredded cooked chicken meat from prepared whole chicken

Instructions

  1. Prepare Chicken and Stock: Place the whole chicken breast side down in an 8-quart pot and cover with 8-10 cups of water to fully submerge. Add chicken bouillon, quartered celery, onion, 6 tablespoons salted butter, black pepper, and minced garlic. Bring to a boil over high heat, then reduce to medium-low; skim any gray foam from the surface. Cover and simmer for 1 hour 30 minutes to 1 hour 45 minutes until chicken breast is tender and easily shredded. Remove from heat, cool uncovered about an hour, then cover and refrigerate overnight or use immediately.
  2. Shred Chicken and Strain Stock: If chilled, warm the pot over low heat to room temperature. Remove chicken; discard skin, bones, and cartilage. Pull meat into shreds and combine with a few tablespoons of warm stock to keep moist. Strain the remaining stock, pressing solids to extract liquid, discard vegetables, reserve stock for dressing.
  3. Make Cornbread: Preheat oven to 375°F and position rack in middle. In a large bowl, whisk together cornmeal, flour, and sugar. In another bowl, whisk milk and eggs, then add to dry ingredients. Whisk in sour cream followed by melted butter; batter will be slightly runny.
  4. Cook Cornbread: Heat a 9-inch cast iron skillet over high heat until water droplets dance on surface. Add vegetable oil, swirl to coat, pour batter into skillet (should sizzle). Bake 35-45 minutes until golden and a toothpick comes out mostly clean. Cool in skillet 20 minutes, then turn out onto wire rack to room temperature.
  5. Prepare Dressing Mixture: Crumble cooled cornbread by hand into fine crumbs in a large roasting pan. Add diced onion, celery, green pepper, and herb stuffing mix. Mix thoroughly to combine.
  6. Add Soups and Stock: Stir in cream of mushroom soup, cream of chicken soup, and 3 cups of homemade stock until fully incorporated. Mix well to distribute flavor evenly.
  7. Add Bread and Seasonings: Place white sandwich bread slices atop the dressing mixture, pour 1 cup chicken stock over to soak bread. Mix thoroughly to incorporate bread and stock into the mixture. Add ground sage, poultry seasoning, and black pepper; combine evenly.
  8. Assemble Dressing Layers: In a 9×13 inch baking pan, add one-third of dressing mixture, spreading to about 3/4 to 1 inch thick. Add a layer of shredded chicken. Repeat layering dressing and chicken twice more, ending with dressing on top. Pour a little stock over the top layer to keep moist.
  9. Bake Dressing: Cover pan with foil and bake at 350°F for 45 minutes. Check near the end to ensure dressing isn’t drying—add stock if needed. Remove foil and bake uncovered 25-35 minutes until internal temperature reaches 180°F and top is golden brown.

Notes

  • Using self-rising cornmeal mix simplifies leavening; if unavailable, use yellow cornmeal with baking powder and salt.
  • Make sure all dairy ingredients (milk, sour cream, eggs) are at room temperature for best texture in cornbread.
  • Shredding chicken finely helps distribute flavor evenly through the dressing.
  • Skimming the stock during cooking prevents off-flavors and creates a clearer broth.
  • Use a cast iron skillet for a crispy bottom crust on cornbread, but any oven-safe skillet will work.
  • Adjust seasoning amounts to taste, especially pepper and poultry seasoning.
  • Add extra stock while baking if dressing appears dry to maintain moisture.
  • This dressing is best prepared a day ahead to meld flavors, but can be made same-day if needed.

Find it online: https://cookedbysarah.com/southern-cornbread-dressing-with-chicken-and-savory-seasonings-recipe/