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.
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Servings: 8 people
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 9x13 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
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 9x13 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.