Chicken Cornbread Dressing

Name: Chicken Cornbread Dressing
Prep time: 1 h 40 min
Cook time: 60 min
Total time: 2 h 40 min
Yield: 12 servings
Cuisine: North America, Cajun
Ingredients: 1 broiler/fryer chicken (3 to 3-1/2 pounds); 2-1/2 quarts water; 2 to 3 celery ribs with leaves; 1 large onion, cut into chunks; DRESSING:; 4 celery ribs, chopped; 2 small onions, chopped; 1/2 cup butter; 1 teaspoon salt; 1/4 teaspoon rubbed sage; 1/4 teaspoon pepper; 1/8 teaspoon cayenne pepper; 6 cups crumbled cornbread; 1 cup chopped green onions; 3/4 cup chopped pecans, toasted; 1/2 cup minced fresh parsley; 2 large eggs, lightly beaten

TEST KITCHEN APPROVED

Total Time:Prep: 1 hour 40 min. Bake: 1 hour

By Taste Of Home Editorial Team

Recipe by Fay Miller, Denham Springs, Louisiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Even though Mom passed away years ago, her wonderful cornbread dressing lives on each year at Christmas dinner. It just wouldn't be the same holiday without it!

TEST KITCHEN APPROVED

Chicken Cornbread Dressing

Add your review

Yield:12 servings

Prep:1 hour 40 min

Cook:1 hour

Save Saved Saving email print

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds)
2-1/2 quarts water
2 to 3 celery ribs with leaves
1 large onion, cut into chunks
dressing:

4 celery ribs, chopped
2 small onions, chopped
1/2 cup butter
1 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
6 cups crumbled cornbread
1 cup chopped green onions
3/4 cup chopped pecans, toasted
1/2 cup minced fresh parsley
2 large eggs, lightly beaten

Text Ingredients

Shop Recipe

Directions

1
Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl.

2
In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.)
3
Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.