This handed-down, old fashioned recipe for homemade Chicken and Cornbread Dressing is wonderfully moist, savory and loaded with celery, onion and chicken. It’s an absolute must as a holiday side dish, especially Thanksgiving, but don’t be surprised when it’s served for Sunday dinner, special occasions or any time a little touch of home is needed!
How Is Cornbread Dressing Different from Stuffing?
People love to make use the Mason Dixon line as the divider between those who eat dressing for the holidays and those who have stuffing instead, and well… sometimes that can be true, but not always.
RELATED RECIPES: Cornbread & Squash Dressing or Sausage Apple Cranberry Dressing
The real difference (technically) between cornbread dressing and stuffing is where it’s cooked. Stuffing is stuffed inside (hence the name…) the turkey, chicken or quail and cooked as the bird cooks, soaking up all those good juices and flavors while it, in turn, also lends lots of flavor to the bird. Additionally, stuffing is usually chunkier, more bread based and drier than a pan of cornbread dressing.
Dressing, on the other hand, is prepared mainly from cornbread, as a side dish in its own pan and served on the plate beside (or on the side of) a meat “to dress it.”
I’ll walk through an overview of ingredients & steps in this section along with helpful tips!
Look for specifics at the end of the post in the recipe card.
Ingredients for Homemade Chicken and Dressing
- cornbread- This recipe uses a 12 inch skillet or pan of cornbread. You can make your own from scratch or use a cornbread mix. It usually takes 2 mix packets to make a 12 inch pan or, if making your own, double your 8 inch pan recipe.
- 3-4 slices stale white bread– The heel pieces of bread work really well for this.
- yellow onion
- celery
- eggs
- butter
- chicken broth
- salt, pepper, poultry seasoning– Poultry seasoning is a common spice blend containing SAGE, thyme, rosemary, marjoram and other spices. It is easily found on the spice aisle of your grocery store.
- chicken– You can boil your own chicken, but I really like using the shortcut of a rotisserie chicken from the grocery store. It is well seasoned and eliminates some prep. I use the whole chicken, even the dark meat. Dark meat is more moist than white meat and adds a ton of flavor. Even if you are not usually a dark meat fan, you will love what it does for your chicken and dressing.
How to Make Old Fashioned Chicken and Dressing
Prep. Mix together cornbread batter according to your cornbread recipe or mix instructions. Add diced celery and onions to the batter and bake the cornbread as directed. Remove cornbread from oven and allow to completely cool. Shred rotisserie chicken or chicken you have boiled. Set aside.
Assemble. Finely crumble up cornbread and stale bread. Add salt, pepper, poultry seasoning and shredded chicken. Toss to mix it all together. Mix in the eggs next. I find my hands are the best tools for this, so roll up your sleeves and get in there. Mix in butter and 1.5 cups broth the same way. Spoon cornbread dressing into a greased 9×13 pan or 5 quart casserole dish. Pour remaining chicken broth over the top.
Bake. Bake covered with foil or a lid for 25 minutes and uncovered for 20 minutes. You know your Chicken and Dressing is done when the top is browned and the edges are bubbling.
Make Your Chicken & Dressing Ahead of Time
This dish is ideal to make ahead of time, which really helps out during the holidays when so many things are being prepped and cooked! You can make your chicken and dressing well in advance and freeze, bake it completely the night before your big meal and simply reheat it or you can assemble the dish without baking it and bake it fresh before your meal. No matter what, this recipe delivers delicious dressing every time!
If you choose to bake it the night before, allow the dressing to cool after baking, cover tightly and store in the refrigerator. Mix in ½- 1 cup of extra chicken broth before reheating for 20-30 minutes in a 350 degree oven.
If you just assemble the dish the night before, simply cover uncooked dressing and store in the fridge until about 30 minutes before you are ready to cook it. Remove dish from refrigerator to let it lose its chill. Cook in a preheated oven according to the recipe instructions.
How To Freeze Chicken & Dressing
Chicken and cornbread dressing can be frozen before or after baking. To freeze before baking, simply assemble the dish in a freezer proof 9×13 pan or casserole dish, cover tightly with plastic wrap and freeze for 2-3 months. To bake, remove from the freezer, allow to defrost in the fridge overnight and then bake according to the recipe.
To freeze after baking, make sure dish is completely cool. Wrap with plastic wrap and freeze for 2-3 months. To reheat, allow the dressing to defrost in the fridge overnight. Mix in an extra ½ -1 cup chicken broth to freshen everything up and keep the dressing from drying out during reheating, and then bake in 350 degree oven until warmed through- usually about 20-30 minutes.
More Thanksgiving Side Dishes To Love
- Fluffy Mashed Sweet Potatoes
- Southern Cornbread Pudding
- Homemade Jalapeno Cranberry Sauce
- Ambrosia Fruit Salad with Whipped Cream Dressing
- Garlic Honey Glazed Carrots
- Louisiana Dirty Rice
- Slow Cooker Black Eyed Peas & Ham
- Sauteed Green Beans with Bacon & Mushrooms
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Southern Chicken and Dressing
Ingredients
- 12 inch pan of cornbread (2 cornbread mixes)
- 1 cup diced celery
- 1 medium yellow onion, diced
- 3-4 slices stale white bread (heel pieces are good)
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 teaspoons poultry seasoning
- 6 large eggs, beaten
- 1 stick butter, melted
- 2 cups chicken broth
- 1 small chicken (rotisserie chicken works well)
Instructions
- Mix together cornbread batter according to your cornbread recipe or mix instructions. Add diced celery and onions to the batter and bake as directed. Remove cornbread from oven and allow to completely cool. Shred rotisserie chicken. Set aside.
- Preheat oven to 375° Fahrenheit.
- Finely crumble up cornbread and stale bread. Add salt, pepper and poultry seasoning. Mix together well. Toss together with shredded chicken.
- Add eggs. Mix well with fork or hands. Mix in butter and 1.5 cups broth with hands or fork
- Spoon cornbread dressing into a greased 9×13 pan or 5 quart casserole dish. Pour remaining chicken broth over the top. Bake covered with foil or a lid for 25 minutes and uncovered for 20 minutes. Chicken and Dressing is done when top is browned and edges are bubbling.
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Notes
I love all of these recipes. I have no one to help me cook anymore, having lost Mom, mother-n-law, no sisters, daughter with health issues. So much good info !
Hi, Debbie! You have made my day!! Thank you so much for the sweet compliment, and I am just tickled you’ve found these recipes to be helpful. For a long time, my extended family lived far away and I didn’t have anyone to cook with either. There were so many phone calls and questions as I learned how to do the holidays by myself for my own little family! I am so sorry that your mom and mother-in-law are gone. I know that has to be hard. But I am so glad your daughter and the rest of your family have you to carry and pass on the family traditions. Much Love!!
Stacey,
Do you know of a cornbread mix that does not contain sugar like Jiffy.
I hate Jiffy cornbread mix. I’m lazy so I would like to use a cornbread
Mix. The recipe looks delicious and I would freeze it for Thanksgivings
since my kitchen is small and my oven is small too.
Thank you.
Hi, Claudia! Of course! Martha White has a great cornbread mix that has no sugar. I like using a mix too!
Can you prepare this recipe the night before, put in fridge and bake the next day?
Hi, Laura!
You sure can! Please see the “Make Your Chicken & Dressing Ahead of Time” section in the post for complete instructions. Happiest of Thanksgivings!
Would you suggest using any cream of chicken or cream of celery or cream of mushroom for additional flavor? I’m not knocking what you’ve got going I just remember there being some additional liquid ingredients. I appreciate there are a million ways to do it. I just wanted your opinion for any enhancements.
Hi, Jon!
Thank you so much for your question! Yes, there are so many ways to make cornbread dressing; every family has their own version! There are lots of recipes that use canned soup, but this one doesn’t. It’s from my grandmother (who got it from her mother), and they started making their dressing back before canned soups were a thing and just never changed the way they did it to include a shortcut soup. If you wanted to add a soup, I would taste the dressing before I added it, decide if it needed the extra, then add a half a can, see what I thought about the texture & taste before/if I added more. It could change the cooking time a little bit, so keep an eye on that. Let me know how it goes! Happy Thanksgiving!
I did t want to risk messing it up by adding something to it. I just took it out of the oven and it is PERFECT! Exactly like my mamaw used to make it. I decided to go ahead and cook it tonight because it is ALWAYS best the next day. Thank you for this. We moved to NC from Louisiana 3 years ago and my grandparents have been gone for years. I’ve wanted to try to duplicate for the nostalgia of it. My grandmothers recipes were always huge crowd feeders and this is just right. Thank you again.
Jon,
This has made my whole holiday! There is nothing that makes me happier than when someone finds that recipe that reconnects them with a food and memory they love. This is what it’s all about! -why I cherish these old recipes so and the whole reason for Southern Discourse! Thank you so very much.
You say 2 cornbread mixes. What size, how many ounces? Thank you, can’t wait to make this.
Hi, Karen! I usually use a 6 or 6.5 ounce yellow cornbread mix without sugar. But honestly, the size of the mix doesn’t matter as long as it makes ONE pan of cornbread (about a 8×8 pan or 9 inch skillet). And most of them do! Can’t wait to hear about your delicious dressing!
Hi Stacey,
Can I make this without the chicken to serve as a side dish with a pork roast?
Can’t wait to try it. Sounds delicious.
Karen
Hi, Karen! You sure can! Will be delicious with a pork roast! If you haven’t tried the squash and cornbread dressing, it’s a winner with pork roast too.
Hey Stacy, thank you for sharing your family recipe with us. I wanted to try a different way to making my dressing , I think I can do this one just fine. Thanks.
Hi, Lois! You are so very welcome! I think you will love it. It’s a simple recipe but has a lot of savory flavor and a light texture. We’ve loved it for years! I can’t wait for you to try it and let me know!
Incredible dressing!! It’s a new traditional dish in my household. Like many others I lost all my grandmothers and family that could make this lovely dressing and I love the simplicity of it all. It’s a comfort food for all year round. Thank you for sharing!!
Hi, Heather! I am so glad you found and made this chicken and dressing recipe! And it does my heart good to know that it reminds you of family and carries the tradition of chicken and dressing on! Thank you so much!
I’m making this tonight. I’m planning on following the recipe exactly. I’m a little surprised that you don’t have to sauté the onion and celery. But can’t wait to make it. I’ll let ya know.
Hi, Beverly! I’m thrilled you’re making this chicken and dressing. I know you’ll love it!
The best dressing I ever made thank you so much
Hi, Velinda! This made my day! Thank you so very much. I am tickled you loved this recipe.
I’ve been making mine like this for over 45 years and it’s always turned out delicious.
one thing I do is start cooking the things I’m able to freeze first. Dressing is always better this way. 👌 it’s a great way to start a tradition with your friends and Family. please folks
don’t put hard boil eggs in your dressing! lol 😅 !
happy Thanksgiving- 2023
🙏 🙏 🙏
Delicious ! Thanks for sharing
Hi, Judy! I am so glad you loved this recipe. It would make my mamaw so happy!
What do you do with the melted butter? It is listed in the ingredients but not in the instructions. Thx!
Hi, Lisa! Please see step 4 on the recipe card. Have a happy, happy Thanksgiving! Enjoy!
Oh so good!
Hi, Ellen! I am so happy you loved this chicken and dressing recipe! It would make my mamaw so proud.
I’m making and baking a second 9×13 today – will pull both out of freezer on Wednesday and reheat with extra broth per your recipe on Thursday.
Per your advice, I used Martha White yellow cornbread mix (2). Also used Better than Bullion to make broth. Yummy! Thanks again for sharing this!
Wonderful! You are so welcome! Happy, happy Thanksgiving!
So this is amazing!! My friend is allergic to sage so I couldn’t use the poultry season and had to make my own but this will be the way I will be making my dressing from here on out.
Hi, Karen! I so happy you loved this recipe! Thank you so much!
I absolutely LOVED this Dressing recipe and will be using it from now own.
Hi, Dora! Thank you so much! It would absolutely make my grandmother’s day knowing you loved her chicken and dressing recipe. Makes my day too!
I left celery out. I had chicken already cooked up from instant pot. this recipe is delicious.
Hi, Constance! I am tickled you loved this recipe. Sounds like you were prepped and ready to go!
very good substituted white bread. with breadcrumbs seasoned
Hi, Belinda! I am so glad you enjoyed it! Thank you so very much.
Hi for a serving size of 16 how many packs of cornbread mix do I need and what size pan would I need also for a serving size of 16?
Hi, Sheena! I would double the recipe and use 4 packs of cornbread mix. I hope this helps! Love that you’re feeding such a big group with this recipe!
Hi Stacey, I commented a few days ago and my serving size has gone up from 16 to 20. I decided to take the easy route and use cornbread mix, I purchased the Marie Callender’s original mix. My question is since I’m serving 20 would one of those 191/2 X 11 1/2 EZ Foil pans be too big or what would the best size be to use so I don’t have to make 2-3 regular size pans? It would be great to have it all in one pan. Lol! This is the best Chicken and Dressing recipe I’ve had. I’m from Louisiana and I miss the food so much! Thank you!
Hi, Sheena! Hello, Louisiana girl! I am so tickled you love this chicken and dressing recipe! (My grandmother would be too!) Ok, so I saw your previous question. For 20, I would double the recipe and then make another half recipe… does that make sense? You could triple it easily if you didn’t mind leftovers. For the pan size, I always hesitate to cook a really large pan like that because it can be so tricky to get it to cook all the way through the same way it would in a smaller pan. There are always some changes that have to be made to temperature and cooking time that are just a trial and error to determine. I think I would go ahead and cook it in 2 pans just to be safe. One last note, Marie Callender’s cornbread mix does have sugar in it. It will make your dressing sweet. If that’s not what you want, then I would really try to find a Martha White or Gladiola yellow cornbread mix. Hope this helps and you have a wonderful dinner and holiday!
Hi Stacey, thank you so much for explaining everything in detail. I did not think about a larger pan not cooking all the way through, yes what you explained makes complete sense. I definitely don’t mind leftovers of this recipe, it won’t be leftovers for long…Lol Thank you for telling me about the Marie Callender’s cornbread having sugar because I did not know that and no, I do not want sweet cornbread in the dressing. I like sweet cornbread, but not when I’m making dressing. I usually buy Martha White when I’m taking a shortcut, when I seen the Marie Callender’s I thought it would work good as well but had no idea it had sugar in it. Thank you so much!!!
Anytime! I hope you have a merry, merry Christmas!
Hi Stacey,
I came across this recipe and it looks delish, however I forgot the white bread and I do no have bread crumbs. In your opinion will the dish be okay without the white bread?
Thank you and Happy Holidays!!
Hi, Connie! It sure will! You could always make a little more cornbread, use wheat bread, sour dough or add a sleeve of crushed saltine crackers in a pinch. Hope this helps! Merry Christmas!
Hi Stacey
We don’t have cornbread mixes here in South Africa, but I’d love to give your recipe a try. Do you have a link to a cornbread-from-scratch recipe I could use instead?
Hi, Jann! I would love for you to try this recipe! From scratch cornbread is easy to make. Just follow this recipe, leaving out the cheese and jalapeños. Pour 2 TBSP of oil in a cast iron pan. Heat the pan and the oil in the oven. Add cornbread batter and bake for 18-20 minutes.https://southerndiscourse.com/easy-cheddar-jalapeno-cornbread-muffins/
This is delicious! Same way my mom made it. It’s also yummy if you replace the chicken and chicken broth with diced ham and ham broth. Thanks for sharing all you yummy food.
Hi, Melonie! Love it with ham, yes!! So good. Thank you so much for using this recipe. Makes me so happy!
Thank goodness for your recipes! Most of the time with this recipe everyone post to use stovetop. But good ol fashioned dressing is the way to go! Thank you
Hi, Melissa! Thank you so very much! I completely agree- nothing beats the taste and memories! And this recipe is a treasure in my family. I’m so glad you liked it.
I’m from the south, born and raised and I’ve never met one southern person that puts white bread or any bread in their dressing, except cornmeal. That’s obviously a new thing.🤔
Hi, Cinthia! This recipe is my great grandmother’s. She was born around the turn of the century (1900s). She lived in the south, as has all of my family since then (and some before). I would love to know the reason for the bread, but it certainly isn’t a new thing…
Same here Stacey. My grandmother used leftover biscuits for her white bread. Looks like a great recipe!
Hi, Tisa! Thank you so very much! Grandmothers always know the best tips and tricks!
I’ve struggled for years to make dressing that wasn’t too dry or too crumbly or too something. I followed this recipe exactly and it’s delicious and perfectly moist.
Hi, Sheila! Yay! Oh, this made my day! I am so glad you loved this recipe- it’s such a special one! Thank you!
I’m so excited to try this recipe this year. Looks like it will be amazing!
Hi, Nate! I am just tickled you’re thinking of including this recipe in your holiday celebrations! Can’t wait to hear all about it! Thank you.
Haven’t tried yet
great simple recipe
Hi, Sarah! Thank you so much! Happy, happy Thanksgiving!
I love your recipe for this chicken and dressing and to be honest I only look at other recipes to get other ideas. I have to admit this recipe couldn’t be more spot on from the recipe I use from my mom and grandmother and doesn’t need much twerking at all. BUT I want to say if I’m going through the trouble… I wouldnt say trouble lets just say time and expected outcome I make my cornbread from scratch and to me no more hum…..trouble than an instant brand just my opinion and I stew my own chicken but I can see how great a store bought chicken would be a great time saver. Personally I feel adding any canned soup takes away that good ole Southern charm…..sounds stupid I know I just value my grandmothers recipe so much. Just about the time the dressing is done my mom would put pats of butter on top the back in the oven for the rest of the cooking time. It was always so good. Now I have to tell you about !y husband. When I met him he despised dressing even his own mothers god rest her in heaven. He could not even attempt to eat the boxed stuffing….. ..completely against an dressing/stuffing and I was so disappointed because I loved it so much. I wasn’t about to give up on something I loved so I made it one year the way I always do and to my utmost surprise my husband ate it and loved it. Now 12 years later he will not eat any dressing but mine and even requests that I make it.
very delicious! will definitely make it often. thanks for sharing the recipe 😀
Hi, Rondha! You are so very welcome! I’m tickled you love it!
thanks a lot of information amazing
Hi, Reyhan! You are so welcome!
Really good and similar to my mom’s recipe except we add sage. Very authentic and delicious 😋
Hi, Anita! Oh my goodness! That makes me so happy to hear!
How much sage do you put in your Chicken and Dressing?
Hi, Charletta! The sage in this recipe is included in the poultry seasoning. Poultry seasoning is a seasoning blend in which sage is the primary ingredient, but also includes a balance of thyme, sage, marjoram, rosemary, nutmeg, and black pepper. So if you follow the recipe, the sage is included. If you like extra sage, simply add a little extra before baking, taste and continue to add until satisfied. Most readers really love the authentic southern flavor of the recipe as is though!
This is the way my grandma use to make her chicken and dressing. It’s so delicious and a meal by its self. Thank you for the memory’s.
Hi, Helen! You are so very welcome! Those are the best kind of memories. Thank you for cooking with me here at Southern Discourse! Merry, Merry Christmas!
Great!! Reminded me off my moms. Would personally add more Bells seasoning.
Started cooking with my Mom at an early age. When I joined the Marine Corps I was given the MOS of food service and went to three cook schools. When discharged in1967, I have become very good at cooking recipes that challenge me. I’m 80 now and enjoy cooking for my wife and friends..should have gone to school way back there Semper Fi Ken….. Viet Nam veteran
Hi, Ken! Wow! You have amazing cooking experience! I am so glad you’re here at Southern Discourse.
Great recipe!
Hi, Mark! Thanks so much! I’m so glad you enjoyed this chicken & dressing!