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Home › Recipes
76 Comments

Southern Chicken and Dressing

Stacey Pirtle

by Stacey Updated: Mar 5, 2025

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This post may contain affiliate links.

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!

traditional chicken and dressing for a southern holiday meal


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.”

Ingredients to make old fashioned cornbread dressing with chicken

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.
chicken and cornbread dressing pro tip
how to  crumble the bread and cornbread and mix the ingredients to make 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.

How to serve old fashioned southern chicken and dressing made from cornbread.

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.

Serve chicken and dressing at the holidays or for Sunday dinners.

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.

An old fashioned family recipe for classic chicken and cornbread dressing.

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

The Complete Resource

A Thanksgiving table with a text overlay saying Traditional Southern Thanksgiving Side Dishes.

If You Make This Recipe, I Can’t Wait To Hear About It!

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traditional chicken and dressing for a southern holiday meal

Southern Chicken and Dressing

This handed-down, old fashioned recipe for homemade Chicken and Cornbread Dressing is wonderfully moist, savory and loaded with celery, onion and chicken.
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: holiday, Old Fashioned, southern, thanksgiving
Prep Time: 25 minutes minutes
Cook Time: 45 minutes minutes
Servings: 8 people
Author: Stacey | SouthernDiscourse.com

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)
Get Recipe Ingredients

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.

Video

Notes

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.
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.
traditional chicken and dressing for a southern holiday meal
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Filed Under: Holidays, Recipes, Side Dishes Tagged With: holidays, southern classics, southern Thanksgiving, Thanksgiving

Meet Stacey

Southern Discourse is a place where you can find southern family dishes, along with special recipes & table settings. Bringing connection & friendship back to the table by wrapping everything in the faith & grace from which true hospitality springs! Read More

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Comments

    5 from 33 votes (8 ratings without comment)

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    Recipe Rating




  1. Avatar photoDebbie Ruth Davis

    November 11, 2021 at 9:48 am

    5 stars
    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 !

    Reply
    • Stacey Pirtlestacey

      November 11, 2021 at 1:58 pm

      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!!

      Reply
  2. Avatar photoClaudia Anderson

    September 13, 2022 at 2:39 pm

    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.

    Reply
    • Stacey Pirtlestacey

      September 28, 2022 at 12:00 pm

      Hi, Claudia! Of course! Martha White has a great cornbread mix that has no sugar. I like using a mix too!

      Reply
  3. Avatar photoLaura

    November 23, 2022 at 2:30 pm

    Can you prepare this recipe the night before, put in fridge and bake the next day?

    Reply
    • Stacey Pirtlestacey

      November 23, 2022 at 3:07 pm

      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!

      Reply
      • Avatar photoJon Salter

        November 23, 2022 at 5:25 pm

        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.

        Reply
        • Stacey Pirtlestacey

          November 23, 2022 at 6:37 pm

          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!

          Reply
          • Avatar photoJon Salter

            November 23, 2022 at 10:39 pm

            5 stars
            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.

          • Stacey Pirtlestacey

            December 13, 2022 at 11:36 am

            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.

  4. Avatar photoKaren

    November 25, 2022 at 8:32 pm

    You say 2 cornbread mixes. What size, how many ounces? Thank you, can’t wait to make this.

    Reply
    • Stacey Pirtlestacey

      December 13, 2022 at 10:53 am

      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!

      Reply
      • Avatar photoKaren

        December 13, 2022 at 8:41 pm

        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

        Reply
        • Stacey Pirtlestacey

          December 14, 2022 at 12:00 am

          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.

          Reply
  5. Avatar photoLois Williams

    December 23, 2022 at 7:06 pm

    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.

    Reply
    • Stacey Pirtlestacey

      December 23, 2022 at 9:35 pm

      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!

      Reply
  6. Avatar photoHeather Weaver

    January 24, 2023 at 11:23 am

    5 stars
    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!!

    Reply
    • Stacey Pirtlestacey

      February 2, 2023 at 7:04 pm

      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!

      Reply
  7. Avatar photoBeverly Carrigan

    July 17, 2023 at 1:35 pm

    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.

    Reply
    • Stacey PirtleStacey

      July 20, 2023 at 10:21 pm

      Hi, Beverly! I’m thrilled you’re making this chicken and dressing. I know you’ll love it!

      Reply
  8. Avatar photoVelinda Mathis

    October 25, 2023 at 11:41 am

    5 stars
    The best dressing I ever made thank you so much

    Reply
    • Stacey PirtleStacey

      October 26, 2023 at 10:47 am

      Hi, Velinda! This made my day! Thank you so very much. I am tickled you loved this recipe.

      Reply
  9. Avatar photoMartha Anglin

    October 28, 2023 at 11:16 am

    5 stars
    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
    🙏 🙏 🙏

    Reply
  10. Avatar photoJudy Copeland

    November 8, 2023 at 9:02 pm

    5 stars
    Delicious ! Thanks for sharing

    Reply
    • Stacey PirtleStacey

      November 8, 2023 at 10:23 pm

      Hi, Judy! I am so glad you loved this recipe. It would make my mamaw so happy!

      Reply
  11. Avatar photoLisa

    November 14, 2023 at 9:10 am

    What do you do with the melted butter? It is listed in the ingredients but not in the instructions. Thx!

    Reply
    • Stacey PirtleStacey

      November 14, 2023 at 11:16 am

      Hi, Lisa! Please see step 4 on the recipe card. Have a happy, happy Thanksgiving! Enjoy!

      Reply
  12. Avatar photoEllen Howland

    November 18, 2023 at 7:53 pm

    5 stars
    Oh so good!

    Reply
    • Stacey PirtleStacey

      November 19, 2023 at 2:41 am

      Hi, Ellen! I am so happy you loved this chicken and dressing recipe! It would make my mamaw so proud.

      Reply
      • Avatar photoEllen

        November 19, 2023 at 12:13 pm

        5 stars
        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!

        Reply
        • Stacey PirtleStacey

          November 20, 2023 at 1:21 pm

          Wonderful! You are so welcome! Happy, happy Thanksgiving!

          Reply
  13. Avatar photoKaren

    November 23, 2023 at 4:33 pm

    5 stars
    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.

    Reply
    • Stacey PirtleStacey

      November 26, 2023 at 6:27 pm

      Hi, Karen! I so happy you loved this recipe! Thank you so much!

      Reply
  14. Avatar photoDoraFara LeeFatima Holiday

    November 24, 2023 at 1:01 pm

    5 stars
    I absolutely LOVED this Dressing recipe and will be using it from now own.

    Reply
    • Stacey PirtleStacey

      November 26, 2023 at 5:58 pm

      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!

      Reply
  15. Avatar photoConstance York

    November 27, 2023 at 11:55 am

    5 stars
    I left celery out. I had chicken already cooked up from instant pot. this recipe is delicious.

    Reply
    • Stacey PirtleStacey

      December 12, 2023 at 6:27 pm

      Hi, Constance! I am tickled you loved this recipe. Sounds like you were prepped and ready to go!

      Reply
  16. Avatar photoBelinda Osorio

    November 27, 2023 at 1:47 pm

    5 stars
    very good substituted white bread. with breadcrumbs seasoned

    Reply
    • Stacey PirtleStacey

      December 12, 2023 at 6:26 pm

      Hi, Belinda! I am so glad you enjoyed it! Thank you so very much.

      Reply
  17. Avatar photoSheena Johnson

    December 19, 2023 at 5:32 pm

    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?

    Reply
    • Stacey PirtleStacey

      December 21, 2023 at 10:46 am

      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!

      Reply
  18. Avatar photoSheena

    December 20, 2023 at 6:27 pm

    5 stars
    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!

    Reply
    • Stacey PirtleStacey

      December 21, 2023 at 11:06 am

      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!

      Reply
      • Avatar photoSheena

        December 21, 2023 at 4:52 pm

        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!!!

        Reply
        • Stacey PirtleStacey

          December 25, 2023 at 11:17 am

          Anytime! I hope you have a merry, merry Christmas!

          Reply
  19. Avatar photoConnie

    December 23, 2023 at 1:10 pm

    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!!

    Reply
    • Stacey PirtleStacey

      December 25, 2023 at 12:31 pm

      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!

      Reply
  20. Avatar photoJann Soutter

    April 2, 2024 at 9:04 am

    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?

    Reply
    • Stacey PirtleStacey

      April 25, 2024 at 1:03 pm

      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/

      Reply
  21. Avatar photoMelonie Watson

    July 3, 2024 at 1:13 am

    5 stars
    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.

    Reply
    • Stacey PirtleStacey

      July 3, 2024 at 11:47 am

      Hi, Melonie! Love it with ham, yes!! So good. Thank you so much for using this recipe. Makes me so happy!

      Reply
  22. Avatar photoMelissa Hodgkiss

    August 15, 2024 at 5:40 pm

    5 stars
    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

    Reply
    • Stacey PirtleStacey

      August 29, 2024 at 11:48 pm

      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.

      Reply
  23. Avatar photoCinthia

    August 25, 2024 at 12:35 pm

    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.🤔

    Reply
    • Stacey PirtleStacey

      August 29, 2024 at 11:56 pm

      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…

      Reply
      • Avatar photoTisa

        October 10, 2024 at 11:09 am

        5 stars
        Same here Stacey. My grandmother used leftover biscuits for her white bread. Looks like a great recipe!

        Reply
        • Stacey PirtleStacey

          October 10, 2024 at 11:22 pm

          Hi, Tisa! Thank you so very much! Grandmothers always know the best tips and tricks!

          Reply
  24. Avatar photoSheila

    October 23, 2024 at 6:59 pm

    5 stars
    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.

    Reply
    • Stacey PirtleStacey

      October 24, 2024 at 10:20 am

      Hi, Sheila! Yay! Oh, this made my day! I am so glad you loved this recipe- it’s such a special one! Thank you!

      Reply
      • Avatar photoNate D

        November 20, 2024 at 3:20 pm

        5 stars
        I’m so excited to try this recipe this year. Looks like it will be amazing!

        Reply
        • Stacey PirtleStacey

          November 22, 2024 at 10:46 am

          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.

          Reply
  25. Avatar photoCindy

    November 18, 2024 at 3:20 pm

    Haven’t tried yet

    Reply
  26. Avatar photoSarah

    November 27, 2024 at 11:26 am

    5 stars
    great simple recipe

    Reply
    • Stacey PirtleStacey

      November 27, 2024 at 3:34 pm

      Hi, Sarah! Thank you so much! Happy, happy Thanksgiving!

      Reply
  27. Avatar photoSarah Bell

    November 27, 2024 at 9:06 pm

    5 stars
    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.

    Reply
  28. Avatar photoRondha

    December 8, 2024 at 7:04 pm

    5 stars
    very delicious! will definitely make it often. thanks for sharing the recipe 😀

    Reply
    • Stacey PirtleStacey

      December 20, 2024 at 5:11 pm

      Hi, Rondha! You are so very welcome! I’m tickled you love it!

      Reply
  29. Avatar photoreyhan

    December 20, 2024 at 9:24 am

    5 stars
    thanks a lot of information amazing

    Reply
    • Stacey PirtleStacey

      December 20, 2024 at 4:34 pm

      Hi, Reyhan! You are so welcome!

      Reply
  30. Avatar photoAnita M Narcolli

    December 23, 2024 at 5:10 pm

    5 stars
    Really good and similar to my mom’s recipe except we add sage. Very authentic and delicious 😋

    Reply
    • Stacey PirtleStacey

      December 23, 2024 at 10:09 pm

      Hi, Anita! Oh my goodness! That makes me so happy to hear!

      Reply
    • Avatar photoCharletta Travis

      December 26, 2024 at 7:14 pm

      How much sage do you put in your Chicken and Dressing?

      Reply
      • Stacey PirtleStacey

        December 28, 2024 at 1:19 pm

        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!

        Reply
  31. Avatar photoHelen McDaniel

    December 24, 2024 at 4:40 am

    5 stars
    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.

    Reply
    • Stacey PirtleStacey

      December 24, 2024 at 11:30 am

      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!

      Reply
  32. Avatar photoDeb

    February 24, 2025 at 4:38 pm

    Great!! Reminded me off my moms. Would personally add more Bells seasoning.

    Reply

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