This Chicken Cornbread Dressing is a family favorite for the upcoming holidays.
I will be the first to admit that I am extremely picky when it comes to dressing recipes. In fact, I will ONLY make and eat an old family recipe which is your traditional chicken cornbread-dressing. It’s one of those dishes where time and a lot of love goes into preparing the stuffing and getting to share it with family and friends makes it even better.
There is something about this dish that makes me crave it every year during Thanksgiving and Christmas time. I was going to share it a couple years ago, but I completely forgot or I might have had a baby and no time for Thanksgiving cooking. Not going to make the same mistake again because this will become a new family favorite for you as well.
You can omit the hard-boiled eggs but they are personally my favorite addition to this recipe. If you prefer turkey over chicken feel free to substitute but just know that the chicken is what makes it special.
So breakout the chicken and get ready to make some chicken cornbread dressing. If you happen to have any leftovers don’t forget to try out these fun turkey dressing meatballs.
ENJOY ~ Meagan
Chicken cornbread dressing
- 8 inch pan pre-made cornbread
- 6 hamburger buns, toasted
- 1 whole rotisserie chicken, shredded without skin
- 4 hard boiled eggs, chopped
- 1 sleeve ritz crackers, crushed
- 1/2 cup unsalted butter
- 2 cups chopped celery
- 1 cup diced white onion
- 2 teaspoons salt
- 1/2 teaspoon coarse black pepper
- 2 tablespoons parsley flakes
- 3 1/2 cups chicken stock
Preheat oven to 325 degrees F.
In a large bowl crumble the cornbread. Tear apart the hamburger buns into bite size pieces and place in the large bowl. Toss in the chicken, boiled eggs and ritz crackers. Set aside the bowl.
Add butter to a skillet over medium heat. Toss in the celery, onions, salt, pepper, parsley flakes and cook for 10 minutes. Pour this mixture into the large bowl filled with bread and toss.
Place everything into a large casserole baking dish. Pour the chicken stock over the top and cover with foil. Bake in the oven at 325 degrees for 1 hour.
Adapted from my grandmother’s recipe.All images and text © .