Vegan Mini Guacamole Tacos with Mango Salsa
Easy vegan mini guacamole tacos topped with fresh mango salsa â a colorful, gluten-free appetizer pe...
60
total time
6
servings
60 kcal
calories
Introduction
Southern Cornbread Dressing with Chicken is a timeless expression of comfort cooking that has fed families through holidays and quiet Sunday suppers alike. It marries the soft, crumbly sweetness of well-made cornbread with the deep, savory flavors of onion, celery, sage, and thyme, all bound together by rich chicken stock and just enough eggs to set a light, tender texture. The addition of chicken elevates the dish from a simple stuffing to a true main-side hybridâthe kind of recipe that stands on its own when you want a dish that fills the room with inviting aromas and a sense of home. In the best versions, the cornbread remains distinctâslightly crumbly with a delicate sweetnessâwhile the dressing stays moist but not soupy, developing a crust along the edges that crackles as you scoop. The technique is forgiving for home cooks: you can dry out or refresh components, adjust spices to taste, and even make parts of it ahead for an effortless finish. Whether you are preparing a weeknight family dinner or a big holiday feast, this Southern cornbread dressing with chicken delivers warmth, texture, and nostalgia in every bite. Throughout this guide, you will find practical tips on ingredients, timing, and substitutions to suit your pantry and preferences.
Gathering Ingredients
Gathering the ingredients for Southern cornbread dressing with chicken sets the stage for a flavorful, well-balanced dish. Start with a sturdy cornbread, either freshly baked or leftoverâcrumbling it to a coarse texture is ideal so the dressing retains moisture without becoming pasty. For the chicken, bone-in, skin-on thighs yield rich flavor and tender meat that shred beautifully into the mixture; you can substitute rotisserie chicken for convenience if you prefer. Aromatics form the backbone of the dressing: onions, celery, and green peppers provide sweetness and crunch, while fresh sage, thyme, and a bay leaf introduce classic Southern herbal notes. Dairy and eggs help bind the dressing and keep it cohesive as it bakes. Stock or broth should be homemade if possible, but good-quality store-bought stock works well too. Butter enriches the crumb and creates a luscious, almost-velvety texture, and a touch of milk adds to the tenderness. Salt and pepper are essential, but mindful tasting is key; you want the dish to be savory but not salty. Optional add-ins like dried cherries for a hint of sweetness or sliced mushrooms for earthiness can personalize the dish, but the core remains the same: cornbread, chicken, aromatics, and a flavorful liquid that brings everything together during baking.
Mise en Place and Prep
Mise en place is the quiet backbone of this recipe. Begin by preheating the oven to 350°F (175°C) and preparing a large, shallow baking dish or a cast-iron skillet. If your cornbread isnât already dry, crumble it and spread it on a sheet tray to let it dry out for 15â20 minutes. Chop onions, celery, and any peppers you plan to use; mince garlic if you like a bolder flavor, though itâs optional in traditional takes. Debone and shred the cooked chicken or chop raw if you are starting with a raw option, then set it on the side. Measuring the liquidsâstock, cream or milk, and eggsâhelps you control moisture as you combine components. If youâre using stale bread in place of cornbread, you can soak it briefly in a little warmed stock to prevent dryness. The key is to keep the dressing cohesive yet not overly wet so it bakes into a soft center with a crisp top. For those following a lighter approach, you can reduce the butter slightly or substitute a small amount of olive oil. Once the mise en place is done, youâre ready to move to the flavor-building steps that will transform simple ingredients into a comforting and deeply satisfying dish that shines at the table with family and friends.
The Cornbread Base
The cornbread acts as the canvas for the dish, offering both texture and sweetness that balance the savory elements. If you are starting from scratch, bake a simple skillet cornbread using cornmeal, flour, eggs, milk, a pinch of sugar, and melted butter. Once cooled, crumble it into a coarse texture; you want defined crumbs rather than powdery dust. The crumbles should be fairly uniform to ensure even moisture distribution when mixed with the other ingredients. If youâre using leftover cornbread, you can refresh it by warming it gently in a low oven and letting it dry out slightly so it soaks up the flavors of the dressing without becoming soggy. A little extra butter or olive oil can be stirred in to improve tenderness and richness. Some cooks like to toast the cornbread lightly for added color and crunch, then crumble and fold it into the dressing with the aromatics. The goal is a crumb thatâs fragrantly Corny and slightly crisp on top after baking, with a moistened interior thatâs not wet. The corn flavor should linger pleasantly, reminding guests of homestyle kitchens and weekend brunches where scent of herbs and butter fills the air as the dish bakes to perfection in the oven.
Cooking Process
The cooking process is where the dressing begins to take shape, layering flavors from the bottom up. In a large skillet or Dutch oven, melt butter and sautĂ© diced onions and celery until they become translucent and fragrant, about 5â7 minutes. Add minced garlic if you enjoy a bolder aroma. Stir in chopped sage, thyme, and, if using, a pinch of poultry seasoning for an extra depth of flavor. The aromatics should bloom, releasing their essential oils without browning the herbs excessively. Next, fold in the cornbread crumbles, ensuring every crumb is coated with the butter and onion mixture. This step hydrates the bread slightly, helping it stay moist during baking while still delivering a gentle crumb. Whisk eggs with warm stock, then pour the mixture over the cornbread, tossing gently to combine. The dressing should resemble a thick, cohesive mass that can be scooped but still hold its shape. If the mixture seems dry, add a little more stockâsmall increments at a timeâuntil itâs evenly moistened, but not soupy. Finally, fold in the shredded chicken, tasting for seasoning and balancing salt with a light touch; you want the chicken to be well-integrated but still detectable in every bite. This is the moment the dressing begins its transformation from separate components into a harmonious, soulful dish.
Chicken and Broth Additions
Chicken is the heart of this version of dressing, and the way you incorporate it sets the tone for tenderness and flavor distribution. If you started with raw chicken, poach or roast the meat until just cooked, then shred or chop into bite-sized pieces. If you used leftover rotisserie chicken, you can simply pull the meat into shreds and break it into slightly larger chunks for texture. Fold the chicken into the dressing once the cornbread mixture has absorbed some of the liquid but remains visibly cohesive. The broth or stock is the glue that unites the components, so add it gradually while you fold, checking moisture as you go. You want a dressing that holds its shape when scooped but still reveals a moist interior, not a dry, crumbly mass. Consider adding a splash of cream or milk for extra tenderness if your stock isnât very rich. At this stage, taste for salt and pepper, and adjust with a touch more herb if your palate calls for it. A little cracked black pepper or a pinch of red pepper flakes can wake up the flavors without overpowering the dish. The chickenâs mild, comforting flavor should come through with a balanced, savory profile that invites you to take another spoonful.
Combining Dressing and Chicken
With the chicken integrated, the dressing begins to take on a unified identity rather than a collection of separate pieces. Give the mixture a final stir to ensure every crumb is coated with the savory liquid and every lump of chicken is evenly distributed. If you prepared the cornbread a day ahead, youâll notice the dressing plumps slightly as it rehydrates; this is perfectly normal. The texture should be moist but not wet, and the top should feel slightly springy when you press it with a spatula. This is the time to make any last-minute adjustmentsâperhaps a whisper more herb, a dash more stock, or a light finish of butter for sheen. Some cooks like to add a handful of sautĂ©ed mushrooms or a few dried cranberries for contrast, but keep the core balance already in place. Transfer the mixture to your baking vessel, smoothing the surface with a spatula, and press down gently so the top is level. If you plan to serve a large crowd, you can prepare the dressing up to this point and refrigerate it for several hours or overnight, then bake when ready. When youâre ready to bake, itâs time to let the dish develop a crust and a deeply aromatic finish in the oven, filling your kitchen with irresistible scent.
Baking to Perfection
Baking is the final step where all the elementsâcornbread, chicken, aromatics, and moistureâcome together into a cohesive, comforting dish. Cover the baking dish with foil for the first portion of the bake to trap steam and keep the interior moist, then uncover for the last 15â20 minutes to develop a lightly crisp, golden-brown top. The exact time will depend on your oven and the size of the dish, but plan for about 35â45 minutes of covered baking followed by 15â20 minutes uncovered. The top should be beautifully browned and the edges should pull away slightly from the sides of the dish, while a gentle jiggle in the center indicates a tender interior. If you find the dressing drying out as it bakes, a splash more stock can be whisked into the pan along the way. Conversely, if the dish seems too wet, give it a bit more time under the heat to evaporate excess moisture. Rest the dressing for 10â15 minutes after removing it from the oven; this rest allows the flavors to settle and the texture to firm up, making it easier to slice and serve. This waiting period is as important as the bake itself, giving you a perfect balance of crust and custard-like interior ready for plates and forks.
Final Presentation and Serving
The final presentation is a celebration of texture and aroma. A well-made Southern cornbread dressing with chicken emerges from the oven with a toasty, caramelized crust, a fragrant mix of sage and thyme, and a moist, tender center where the flavors mingle beautifully. Spoon the dressing onto warm plates or plate from a communal skillet, allowing the edges to cling to the pan in rustic fashion. A sprinkle of chopped fresh parsley or chives adds a vivid green contrast that brightens the dish and highlights its herbaceous notes. Pair the dressing with simple sides such as collard greens, green beans, or a bright citrus salad to balance the richness. For extra depth, offer a light gravy or pan sauce on the side so guests can add a little more moisture if they desire. Refrigerate any leftovers promptly and reheat gently, either covered in a low oven or microwave in short bursts to preserve moisture and texture. Southern cornbread dressing with chicken is a crowd-pleasing, no-fail dish that rewards patience, good ingredients, and a little bit of kitchen love. Enjoy it as a centerpiece or a comforting side that makes a meal feel like home.â ,"image":{}}]} } } } } } } } } } }}}} }} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}} }}}}
Southern Cornbread Dressing with Chicken
A comforting Southern favorite: tender chicken blended with fluffy cornbread dressing, herbs, and skillet-crisp edges.
total time
60
servings
6
calories
60 kcal
ingredients
- 4 cups crumbled cornbread đ
- 2 cups day-old white bread, torn into chunks đ„
- 2 cups cooked chicken, shredded đ
- 1 medium onion, diced đ§
- 2 stalks celery, diced đ„Ź
- 1/2 cup butter đ§
- 1 1/2 cups chicken broth đ„Ł
- 1/2 cup milk đ„
- 2 large eggs đ„
- 1 teaspoon dried sage đż
- 1/2 teaspoon dried thyme đż
- Salt and black pepper to taste đ§đ¶ïž
- Fresh parsley for garnish đż
instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- SautĂ© the onion and celery in butter until translucent and fragrant, about 5â7 minutes.
- Stir in the sage, thyme, salt, and pepper and cook for another minute to bloom the herbs.
- In a large bowl, combine the crumbled cornbread, torn bread, shredded chicken, sautĂ©ed vegetables, milk, eggs, and broth. Mix just until moistened; donât overmix.
- Pour the mixture into the prepared dish and bake for 40â45 minutes, until the top is golden and the center is set.
- Let the dressing rest for 10 minutes, then garnish with fresh parsley and serve warm.
- Tip: If you like a crisper top, broil for 2â3 minutes at the end.
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