Chicken and Dressing
Servings: 12 Servings
Ingredients
Cornbread:
- 17 ounces cornbread mix 2 (8.5 ounce) boxes Jiffy cornbread mix
- ⅔ cup buttermilk
- 2 large eggs
- 1 cup unsalted butter melted and cooled slightly
Dressing:
- 1 pan prepared cornbread 9x13-inch pan (as listed above or use your favorite)
- 6 slices white bread torn into small pieces
- 8 ounces chicken meat cooked and shredded (any variety chicken meat will work)
- ¼ cup unsalted butter
- 1 cup yellow onion diced
- 1 cup celery diced
- 2 garlic cloves minced
- 2 cups low-sodium chicken broth plus extra if needed
- 1 ½ teaspoons ground sage
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 large eggs beaten
- 4 tablespoons unsalted butter cut into small pieces
Instructions
For the Cornbread:
- Heat the oven to 400°F, and lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the cornbread mix, buttermilk, eggs, and butter.17 ounces cornbread mix, ⅔ cup buttermilk, 2 large eggs, 1 cup unsalted butter
- Transfer the mixture to the prepared baking dish, and bake for 16 to 20 minutes or until lightly browned on top.
- Remove from the oven and allow to cool until it’s easy to handle.
- When the cornbread is cool enough to handle, cut it into small pieces and place it into a large bowl.
For the Dressing:
- Adjust the oven temperature to 350°F, and lightly grease a second 9x13-inch baking dish.
- To the bowl of cornbread, add the torn bread pieces. Add the shredded chicken, and stir to combine. Set aside.6 slices white bread, 8 ounces chicken meat
- Heat a medium skillet over low to medium heat. Add the butter, onions, celery, and garlic. Cook until the vegetables soften then add 1 cup of chicken broth, rosemary, sage, thyme, salt, and pepper. Heat until the broth is just barely warm.¼ cup unsalted butter, 1 cup yellow onion, 1 cup celery, 2 garlic cloves, 1 teaspoon dried thyme, 1 tablespoon dried rosemary, 1 ½ teaspoons ground sage, 1 teaspoon salt, ½ teaspoon black pepper
- Remove from heat, and pour over the cornbread and bread pieces. Stir to combine.
- Combine the remaining 1 cup of chicken broth and the beaten eggs. Pour the mixture over the ingredients in the bowl, and stir to incorporate. The mixture should be wet but not soggy and sopping. If there are any dry patches, add extra broth a little at a time until everything is well moistened.2 large eggs
- Transfer the mixture to the prepared baking dish, and dot the top with cubed butter. Cover, and bake for 1 hour. Then, uncover and bake for an additional 10 to 15 minutes or until the top is brown. (Adjust the cook time as needed. It varies based on the oven and type of pan used.)4 tablespoons unsalted butter
- Serve warm with gravy and your favorite entrees. See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of chicken and dressing. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
Nutrition Facts
Chicken and Dressing
Serving Size
1 cup
Amount per Serving
Calories
489
% Daily Value*
Fat
33
g
51
%
Saturated Fat
18
g
90
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
132
mg
44
%
Sodium
831
mg
35
%
Potassium
222
mg
6
%
Carbohydrates
37
g
12
%
Fiber
3
g
12
%
Sugar
10
g
11
%
Protein
11
g
22
%
Vitamin A
932
IU
19
%
Vitamin C
2
mg
2
%
Calcium
97
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
