Southern Chicken Cornbread Dressing – I did hear many calls this side dish stuffing too, and it was explained to me that in the USA when the turkey is stuffed with dressing it is called stuffing rather than dressing.
It is interesting to be introduced to new delicious dishes but what’s more interesting is the story behind each dish and why it was created. In this post, I’m not going to talk about the history of Southern Chicken Cornbread Dressing. So relax!
When I had dressing for the first time, it tasted more like falafel to me. I kid you not! There are many dressing recipes out there, some use bread (which I didn’t use in this recipe.) some used raw onion and vegetables, and some recipes do not call for any meat.
How To Make Southern Chicken Cornbread Dressing
My recipe for Southern cornbread dressing is so flavorful and moist, it has chicken, eggs, and I’ve only used cornbread to make it.
I have sautéed the vegetables because this step added more crazy flavors to my cornbread dressing and made it tender.
I don’t usually add sage to my recipes, however, I enjoy drinking sage tea. But to make a mouth-watering cornbread dressing, sage is essential and is actually the king of all the spices used in this recipe.
You might notice a long list of ingredients but it will all come together in few steps.
I have used olive oil but you can use butter if you want your dressing to be richer in taste. I baked my dressing in an iron skillet just because it looks good on my dinner table, but of course, you can bake this Southern Chicken Cornbread Dressing in any baking pan, just make sure that the pan is greased properly.
As always, I would like to encourage you to make this recipe as is, it will help you later to decide on what add or omit.
Let’s make some flavorful Southern Chicken Cornbread Recipe.
- 1 finely chopped onion
- 2 celery finely chopped
- 1/3 cup finely chopped bell pepper red and green
- 2 tablespoon olive oil
- 1 cup shredded chicken
- 2 large eggs beaten
- 3 ½ cup chicken stock or 3 ½ cups water mixed with 1 chicken bouillon
- 4 cup crumbled cornbread
- ¼ teaspoon black pepper powder
- ¼ teaspoon adobo powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Salt to taste I have used ¼ teaspoon
- 1 ½ teaspoon sage powder
- In a pan, add the olive oil and when hot add the onion, celery, and bell pepper. Cook until the onion is translucent.
- Add the chicken and all the spices and mix well. Add the stock and let the mixture come to a boil for two minutes. Turn of the heat.
- Add the previous mixture to the cornbread and mix to combine. Cover and keep aside for 10 minutes.
- Preheat the oven to 375F/190C. Grease your seasoned 9” iron skillet.
- Add the beaten eggs to the cornbread and mix well. Pour into the iron skillet. Bake for 45 minutes.
- Serve warm and enjoy.
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