Simple Classic Chicken and Dressing - Recipe card

Max

this chicken and dressing recipe will warm your heart. Whether you’re preparing it for Thanksgiving or another special occasion, this recipe, with its combination of cornbread, chicken, and delicious spices, perfectly balances each taste.

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Prep Time 15

Cook Time 55

Cuisine American, Southern-style

Servings 7

Calories 310 kcal

Ingredients

Cornbread: The base of this recipe is cornbread which gives the dressing its classic texture. You can use homemade or store-bought cornbread, but for the best results, we recommend baking your own. Cornbread recipe link here for an easy guide.
Chicken: Use cooked shredded chicken. You can boil chicken breasts or roast a whole chicken for the juiciest results. If you’re looking for a low sodium chicken and dressing recipe, use skinless, boneless chicken breasts.
Chicken Broth: This adds moisture and depth of flavor to the dressing. You can use homemade broth or store-bought but opt for low-sodium broth if you’re watching your salt intake.
Eggs: Eggs bind the ingredients together giving the dressing structure.
Onions and Celery: These aromatic vegetables bring a savory crunch and depth to the dressing. Sauté them in butter for a rich flavor.
Seasonings: Sage thyme, black pepper, and a pinch of salt are the core spices in this recipe. If you like your dressing with a little extra heat, add some cayenne pepper or red pepper flakes.
Butter: Gives it more depth and helps the tastes blend.
Milk or Cream: If you prefer a creamier texture add milk or a splash of cream to make it smooth and luscious.

Instructions

Start by preparing your cornbread if you’re making it from scratch. Let it cool completely before using it in the dressing.
Warm the oven up to 175°F (350°C) and grease a big baking dish.
Melt the butter in a big pan over medium-low heat. Add diced onions and celery. Cook for about 5-7 minutes, or until softened. The aroma will be amazing as these vegetables begin to release their flavors.
Next, crumble your cornbread into large pieces in a large mixing bowl. Add the sautéed onions and celery mixture, followed by shredded chicken and chicken broth. Make sure to mix the items well so that they are spread out evenly.
Beat the eggs in a separate bowl and add them to the mixture, along with your milk or cream. Stir everything together, ensuring the mixture is moist but not too runny.
Season with sage, thyme, salt, pepper, and any other spices you desire. Taste and adjust the seasoning if needed.
Place the mix in the baking dish that has been made, and then cover it with foil. Bake for 25 minutes, then remove the foil and bake for an additional 20-25 minutes, or until the dressing is golden brown and slightly crispy on top.

Video

Notes

How to Avoid Dry Dressing: Make sure the cornbread is crumbled into slightly larger pieces, as very fine crumbles can lead to a dry texture. Always keep the mixture moist before baking by adding extra chicken broth or cream.
Make It Ahead: You can prepare the dressing a day ahead, refrigerate, and bake the next day. This makes it an ideal dish for Thanksgiving and other busy holidays.
Substitute Ingredients: If you’re making a low sodium chicken and dressing recipe, opt for low-sodium chicken broth and avoid adding extra salt.
Crispy Topping: For an extra crispy top, bake the dressing uncovered in the last 15 minutes. This will give it a delightful crunch that contrasts with the creamy interior.
Extra Flavor: If you want a little extra zing, add a small amount of garlic powder or lemon zest for a bright twist on the traditional flavor.

Storage and Freezing

If you have leftovers, you can store the chicken dressing in an airtight container in the fridge for up to 3 days. To freeze, let the dressing cool completely, then wrap it tightly in plastic wrap or aluminum foil. It can be stored in the freezer for up to 3 months. First, let it thaw overnight in the fridge. The next day, bake it at 350°F until it’s hot and bubbly.

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