Southern Cornbread Dressing

Cornbread dressing with chicken is a Southern classic. This simple recipe — made with leftover chicken and store-bought cornbread —will surely be a hit with your family, whether it's served at your holiday table, a special Sunday dinner, or anytime the mood for comfort food strikes. If you have extra time, by all means, poach some chicken breasts and make your own cornbread!

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 182 Calories

Ingredients

• ¼ cup butter
• ½ teaspoon ground black pepper
• ½ cup chopped celery
• 2 teaspoons poultry seasoning
• ½ cup chopped onions
• ⅛ teaspoon garlic powder
• 1 (10.5 ounce) can condensed cream of chicken soup
• 6 large eggs
• 1 (1 pound) loaf day-old white bread, torn into small pieces
• 4 cups chicken broth, or more to taste
• 1 pound shredded, cooked chicken breast meat
• 1 (1 pound) loaf cornbread, crumbled

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Melt butter in a skillet over medium heat. Add onions and celery; cook and stir until tender, 5 to 7 minutes.

Step 3

Meanwhile, combine crumbled cornbread and white bread pieces in a large bowl.

Step 4

Add cooked onions and celery to the bread mixture. Mix in shredded chicken, 4 cups chicken broth, condensed soup, eggs, poultry seasoning, pepper, and garlic powder. Blend with a potato masher until mixture is the consistency of gelatin. Add up to 2 cups more broth to attain the desired consistency. Transfer to a 9x13-inch baking dish.

Step 5

Bake in the preheated oven until dressing is golden brown, about 30 minutes.