Southern Cornbread Dressing
This Classic Southern Cornbread Dressing is a staple at Thanksgiving. This comforting dish is moist, buttery and full of delicious cornbread, chicken and herbs!
Ingredients
- 1 pound chicken white and dark meat
- 1 pan cornbread *See recipe notes
- 1 large onion small diced
- 4 stalks celery small diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cups chicken stock
- 2 ½ teaspoons salt If using salted butter adjust salt as needed.
- ½ cup milk
- 2 teaspoon pepper
- 8 leaves fresh sage finely chopped
- ½ teaspoon fresh rosemary finely chopped
- 1 ¼ teaspoons fresh thyme finely chopped
- 3 large eggs
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Place the chicken in a large pot filled with water. Bring to a boil and cook until the chicken is cooked through. Once the chicken is done remove it from the water (save if not using chicken stock) set it aside to cool. Then shred or cut into small pieces.
- While the chicken is cooking make the cornbread. Once the cornbread is done, let it cool for 10-15 minutes then crumble into small pieces and place in a large bowl.
- In a large skillet over medium heat add in the olive oil, once hot add in the butter. Add the diced onions and celery to the pan and sauté until tender, about 6 minutes. Now add in the minced garlic and cook for 30 seconds. Remove from the heat.
- Add the chicken, sautéed veggies, chicken stock, milk and all of the seasonings to the bowl with the crumbled cornbread. Mix well. Preheat the oven to 350°F.
- In a small bowl whisk the eggs then pour into the cornbread mixture. Mix well. Make sure all of the eggs are fully incorporated.
- Pour into a lightly greased 9x13 pan and bake uncovered for 35 minutes or until the top is lightly browned and the dressing is just set. Enjoy!
Notes
Cornbread recipe:
Buttermilk Cornbread
Before adding the eggs to the mixture, give it a taste test and adjust the seasonings as needed.
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