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I’m completely serious, no exaggeration here. My grandmother’s cornbread dressing is the best in the world. It is moist with a crusty edge. It is full of flavors of chicken and sage, and everything else yummy that reminds me of the holidays.
She’s been gone for many years now, but my Aunt Sissy was given the recipe, so she made it for years. My aunt finally gave me the recipe, after some prodding, and now I get to make it for the family every year. (And usually just for me and Drew about another 3 times a year.)
Wanna be a hero at Thanksgiving? Give this recipe a shot. I have already heard from hundreds of strangers online about this is the best dressing they have had and now they make it every year. So….I can’t be crazy, right? It is simply delicious.
*Side notes:
-This recipe may be frozen for later use, it will still taste
fresh.
-This recipe makes about 2 10×10 pans-worth. It makes a lot!
Recipe
Walk-Through Video:
Ingredients:
-1 large skillet sweet cornbread (you can make this from scratch or
just use a couple of those little jiffy mix boxes.)
-1/2 loaf white bread (stale is best)
-2 tablespoons extra virgin olive oil
-1 stalk of celery (the whole head, not just one stick)
-3 medium yellow onions
-2 garlic cloves
-2 tablespoons dried sage
-2 teaspoons poultry seasoning
-1 teaspoon ground red pepper
-1 roasted chicken
-6-7 cups low sodium chicken broth
– 2 10 ounce cans cream of chicken
-1 10 ounce can cream of mushroom
-1 10 ounce can cream of celery
-salt and pepper, to taste
-10 eggs (I believe this is the secret to the dressing’s perfect
texture, almost souffle-like.)
Directions:
1. Bake the cornbread until it is well done.
2. Crumble the cornbread and white bread into LARGE bowl.
3. Chop one full celery stalk, yellow onions, and dice garlic cloves.
4. In a pan, heat olive oil over medium heat and saute onions and
celery until soft. Add garlic and cook for two minutes.
5. Shred roasted chicken. (I find buying a rotisserie chicken from the
store is not only the easiest, but also the most flavorful.)
6. Add sauteed veggies to bowl with crumbled bread. Also, add
poultry seasoning, sage, ground red pepper, all cans of condensed
soups, and 6 cups of chicken broth.
7. Stir and continue to add any necessary broth, until the texture
very loose, like the texture of chilli? Sorry, that is all I can come up
with. If you watch the video, you can see the visual.
8. Taste and add any necessary salt and pepper.
9. Add 10 eggs, already beaten.
10. Shred roasted chicken. (I find buying a rotisserie chicken from
the store is not only the easiest, but also the most flavorful.)
Add chicken. Stir until well incorporated.
11. Bake for 2 hours at 300°. Then, turn temperature up to 350°
and top loosely with foil. Cook for another 30 minutes, or until
the middle does not jiggle and is firm. Bigger dishes will take
longer, of course.
12. Let cool at least 20 minutes before digging in.
13. Write a comment letting me know what you think. =)
The Best Southern Cornbread and Chicken Dressing
Prep Time 2 hours hrs
Cook Time 3 hours hrs
Course Main Course, Side Dish
Cuisine American
Ingredients
- 1 large tray/skillet plain sweet cornbread 2 jiffy boxes works or you can make it from scratch
- 1/4 loaf stale white bread
- 2 tbsp extra virgin olive oil
- 1 celery stalk The entire head, not just one stick
- 3 medium yellow onions
- 2 garlic cloves
- 2 tbs[ dried sage
- 2 tsp poultry seasoning
- 1 tsp ground red pepper
- 1 roasted chicken I have been adding 2 to help bring more protein to the dish- so add what you like!
- 6-7 cups low sodium chicken (or veggie) broth
- 2 10 oz cans cream of chicken
- 1 10 oz can cream of mushroom
- 1 10 oz can of cream of celery
- 10 eggs beaten
- salt and pepper, to taste
Instructions
Bake the cornbread until it is well done.
Crumble the cornbread and white bread into LARGE bowl.
Chop one full celery stalk, yellow onions, and dice garlic cloves.
In a pan, heat olive oil over medium heat and saute onions andcelery until soft. Add garlic and cook for two minutes.
Shred roasted chicken. (I find buying a rotisserie chicken from thestore is not only the easiest, but also the most flavorful.)
Add sauteed veggies to bowl with crumbled bread. Also, addpoultry seasoning, sage, ground red pepper, all cans of condensedsoups, and 6 cups of chicken broth.
Stir and continue to add any necessary broth, until the texturevery loose, like the texture of chilli? Sorry, that is all I can come upwith. If you watch the video, you can see the visual.
Taste and add any necessary salt and pepper.
Add 10 eggs, already beaten.
Add chicken. Stir until well incorporated.
Bake for 2 hours at 300°. Then, turn temperature up to 350°and top loosely with foil. Cook for another 30 minutes, or untilthe middle does not jiggle and is firm. Bigger dishes will takelonger, of course.
Let cool at least 20 minutes before digging in.
Video
Keyword cornbread dressing, dressing, thanksgiving, chicken dressing, chicken, cornbread, recipe, amy westerman,
Related
FAQs
Stir occasionally to ensure even drying. And if your dressing is still too mushy after baking, you can add more crumbled cornbread, dry bread, or even dry breadcrumbs or croutons to absorb excess moisture. Mix it in gently, so you don't compress the dressing too much.
Why is my cornbread dressing still wet in middle? ›
If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.
How long will cornbread dressing last in the refrigerator? ›
Stuffing/dressing: If stored properly in the fridge, stuffing or dressing is good to eat up to three to four days after you cooked it. But it'll last about a month in the freezer.
Is it better to use chicken broth or stock for dressing? ›
You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.
How do you fix gluey stuffing? ›
If your stuffing is too wet and gummy, turn it out onto a baking pan or cookie sheet. Break it up and spread it in an even layer. Then bake until dried to the desired level.
How do you keep dressing from drying out? ›
Bolster it with warm broth
For every four cups of dressing, drizzle the dish evenly with ½ cup warm turkey or chicken broth. Toss to mix it in evenly, cover with foil, and allow the dressing to sit and rehydrate. Alternatively, to keep warm, return the dish to an oven at a low temperature.
How can you tell if dressing is done? ›
The cornbread dressing is done cooking when it is golden brown on top and a toothpick inserted into the center comes out clean. You can also check for doneness by gently pressing down on the center of the cornbread dressing with a spoon or fork – it should feel firm and hold its shape.
How wet should dressing be before baking? ›
You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.
Should you put an egg in stuffing? ›
Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency. Seasonings: This turkey dressing recipe is seasoned with salt, pepper, rubbed sage, and garlic powder.
Can you leave cornbread dressing out overnight? ›
Once the cornbread was done, I let it cool and then crumbled it into a large bowl. I cubed the bread slices, and mixed that in along with the spices and salt. This mixture sat out overnight on the counter to go slightly stale. Making your cornbread and bread stale helps it absorb more liquid the next day when you bake.
You can refrigerate the cornbread dressing in an airtight container if you want to use it within the next three to four days. Before refrigerating, make sure to let it cool to room temperature.
How do you reheat cornbread dressing without drying it out? ›
The Fastest Way: Microwave
Be sure to add a little broth or butter to your stuffing before reheating to prevent drying out. Transfer stuffing to a microwave-safe dish and cover with a piece of parchment paper. Microwave for two to three minutes, stirring after each minute to make sure the stuffing heats evenly.
Can I use water instead of broth for stuffing? ›
You can indeed substitute water in a recipe calling for chicken broth. The liquid is a vital part of the recipe, and affects not only the viscosity of the final product, but its taste. And water by itself does alter the taste, but not in a good way.
Is bouillon the same as stock? ›
Stock bases are usually sold as pastes or in liquid form, where broth bases are most commonly sold as powders or in cubes and can be referred to as bouillon. To use either of these in recipes, simply follow the package directions to add water to create the amount of stock or broth called for in your recipe.
Which is more flavorful stock or broth? ›
As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more.
Why is my dressing gummy in the oven? ›
If your dressing doesn't turn out right, don't fret. You can usually fix it. If you find your stuffing is too dry, add additional warmed broth to it, stir well, and return to the oven, checking periodically. If the stuffing is overly wet and too gummy, cook it uncovered for a bit longer, checking periodically.
Why is my cornbread gummy? ›
Flour is sometimes added to round out the batter, but always in smaller amounts than cornmeal itself. Flip the ratio, using more flour than cornmeal, and you'll end up with corn-flavored cakey stuff (such as those gummy “Yankee-style” muffins of my youth).
Why is my cornbread gummy in the middle? ›
Overmixing the batter
In your zeal to thoroughly combine wet and dry ingredients, the extra agitation develops the gluten in any flour you use, creating a tough, dense, chewy bread. It might also end up being gummy or crumbly, depending on how long you bake it.
Why is my cornbread sticky? ›
Lack of sufficient vegetable oil. Always grease the skillet/pan with at least 2 tablespoons of vegetable oil. PREHEAT over low-medium heat until it sizzles. Add cornbread batter.
