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Chicken Cornbread Dressing

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!
  • Total Time
    Prep: 1 hour 40 min. Bake: 1 hour
  • Makes
    12 servings


  • 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
  • 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


  • 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.
  • 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.)
  • 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°.
Nutrition Facts
1/2 cup: 383 calories, 22g fat (7g saturated fat), 100mg cholesterol, 663mg sodium, 27g carbohydrate (4g sugars, 3g fiber), 19g protein.

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