Description
Grandma’s Old Fashioned Cornbread Dressing is a comforting Southern classic, featuring tender shredded chicken, savory sautéed onions and garlic, and a flavorful blend of herbs all combined with moist, homemade cornbread. Baked to perfection with a crispy top, this dressing makes the perfect side dish for holiday meals or a delicious way to use up leftovers.
Ingredients
Scale
Cornbread Dressing
- 3 boxes small Jiffy cornbread mix, prepared as directed
- 8 oz cooked and shredded chicken
- 10 oz can cream of chicken soup or Cream of Chicken Substitute
- 2 large eggs, beaten
- 3 1/4 cups chicken broth
- 2 tablespoons butter
- 1 cup yellow onion, finely chopped
- 4–5 cloves garlic, minced
- 2–3 teaspoons ground sage
- 1 teaspoon celery salt
- 2 1/2 teaspoons poultry seasoning
- 3/4 teaspoon salt, or to taste
- 3/4 teaspoon ground black pepper
Instructions
- Preheat and sauté aromatics: Preheat the oven to 350°F. Heat a skillet over medium-high heat and add the butter, minced garlic, and finely chopped onions. Sauté until the onions become translucent and fragrant, then remove from heat and set aside to cool.
- Prepare cornbread base: Place the prepared cornbread into a large bowl and break it apart into smaller pieces to form a crumbly base for the dressing.
- Combine all ingredients: Add the sautéed onion and garlic mixture, shredded chicken, cream of chicken soup, ground sage, celery salt, poultry seasoning, salt, black pepper, chicken broth, and beaten eggs to the cornbread crumbs. Gently mix until all ingredients are combined, being careful not to overmix to preserve the texture.
- Transfer to baking dish: Grease or coat a 9×13 inch baking dish and spread the dressing mixture evenly inside.
- Bake the dressing: Cover the baking dish with foil and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. For a crispier top, remove the foil and bake uncovered for an additional 10 minutes.
Notes
- Gluten-Free Option: Use gluten-free cornbread (about 25.5 oz prepared crumbles) and a gluten-free cream of chicken soup alternative.
- Adjust sage according to taste; start with 1 tablespoon and increase for a stronger flavor.
- Ideal for using leftover turkey and cornbread after Thanksgiving.
- Do not overmix the dressing to avoid a mushy texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers with an added 1/2 cup chicken broth mixed in to keep the dressing moist.
Nutrition
- Serving Size: 1/12 of recipe (approximately 1 cup)
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg
