Best Chicken Cornbread Dressing Recipes

CHICKEN CORNBREAD DRESSING

Steps:

• Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl., In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.) , Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.

CROCK POT CHICKEN & CORNBREAD DRESSING

Steps:

• Place chicken in greased crock pot.
• Pour undiluted soup on top of chicken.
• In a medium sized bowl, combine cornbread stuffing, butter and water.
• Mix until well combined, then spoon over the chicken.
• Cover and cook on low for 4 hours or until juices run clear.

STUFFED CHICKEN BREASTS WITH CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
• Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
• Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.

SOUTHERN CHICKEN CORNBREAD DRESSING

Steps:

• 1. Make your Cornbread first. Preheat oven to 425. Put shortening in a cast iron skillet, heat on stove top until melted. In large bowl, mix one egg, 2 cups cornmeal, 1 1/4 cup milk, 1/4 cup vegetable oil, mix and place carefully in skillet. Cook 25-30 minutes until toothpick in center comes out clean.
• 2. Boil chicken until completely cooked. Peel chicken off bone after it cools, keep the left over juice.
• 3. In a large pan, crumble your cornbread. Add in finely chopped onions, sage, salt and pepper (to taste), 6 eggs, and peeled chicken. Slowly begin adding in leftover broth mixing and adding more broth until you can press your hand on top of mixture and it feels moist, but not overly soupy. (hint I keep a box of stove top on hand in case I overly fill with broth to bring back texture).
• 4. Place in oven at 350 degrees for 45 minutes.

MY FAVORITE BAKED CHICKEN WITH CORNBREAD DRESSING

Steps:

• 1. FOR THE CHICKEN:
• 2. Combine the salt,pepper,sage, garlic powder, and thyme and rub the seasonings inside the chicken and on the skin. Put the chicken in a large, heavy pot. Add the bay leaves, celery and onions and enough water to cover. Bring the ingredients to a boil, then reduce the heat. , cover and simmer until the chicken is tender, about 1 hour.
• 3. Remove the chicken from the broth and set on a greased baking sheet. Strain the broth through a sieve, reserving 2 1/2 cups of the broth and separately reserving the veggies to use in the dressing. Discard the bay leaves.
• 4. Preheat oven to 400 degrees F and place the chicken in a shallow roasting pan.
• 5. FOR THE DRESSING:
• 6. To prepare the dressing, combine all the dressing ingredients, except the broth, in a baking pan. Add the celery and onions that were simmered with the chicken, then add the broth and mix until the dressing is moist but not soupy, with the consistency of mush.
• 7. Bake the chicken and the dressing, uncovered for 30 to 40 minutes or until the chicken is golden brown and the dressing is firm but still moist.
• 8. serve the chicken in the center of a platter, surrounded by dressing and garnished with Parsley

CHICKEN OR TURKEY CORNBREAD DRESSING CASSEROLE

Steps:

• For the cornbread; in a large bowl stir together the cornmeal, flour, baking powder, baking soda, salt, sugar and cayenne (if using).
• Add in 2 eggs and the buttermilk; whisk until just moistened.
• Set oven to 425 degrees.
• In the oven, heat 3 tablespoons butter (or bacon drippings) in a 10-inch cast-iron skillet or cake pan for 5 minutes.
• Pour the HOT butter or bacon drippings into the cornmeal batter; stir to combine, then pour the batter into hot skillet or cake pan.
• Bake at 425 degrees for 20-25 minutes or until golden.
• At this point you can freeze the the cornbread for up to 1 month if desired.
• In a large skillet melt 1/2 cup butter over medium heat; add in the green onions (or yellow onions) garlic and celery, saute for about 5 minutes or until tender.
• In a bowl whisk together 4 large eggs.
• Break the cooled cornbread into pieces and add to the eggs along with the green onion mixture, stuffing mix, chicken broth, corn niblets and cooked chopped chicken or turkey; stir with wooden spoon until just blended.
• Season with salt and black pepper to taste.
• Butter both a 13 x 9-inch and a 9-inch baking pan.
• Spoon the mixture between the 2 pans, then sprinkle the tops with grated parmesan cheese.
• Set oven to 350 degrees.
• Bake the 13 x 9-inch for about 50-60 minutes and the 9-inch for about 10 minutes less.

CHICKEN & CORNBREAD DRESSING

Steps:

• 1. Cut chicken up in serving pieces, or have your butcher do this for you. Boil chicken in 2 quarts of water.. Save broth, set aside chicken. OR Boil saved (frozen) chicken backs or pieces, and debone.
• 2. In a VERY large mixing bowl crumble two large skillets of cornbread. Start adding the other ingredients to the CRUMBLED cornbread. You can use a potato masher to help crumble it more easily.
• 3. Use enough broth to get the mixture really moist, as it will dry out a bit during baking.
• 4. After adding all ingredients, stir well, pour into a greased or buttered large (11×15) or a big oblong baking dish or if you prefer as I do, divide between 2 big cast iron skillets.
• 5. Place the chicken pieces (bone in) on top of dressing (take fat off) PRESS into the dressing OR use deboned chicken. You can also debone the chicken and mix in with the other ingredients. I prefer the golden brown chicken on top of the dressing.
• 6. Sprinkle lightly with suggested seasonings such as paprika, curry, black pepper. (opt)
• 7. Bake at 450° for approx. 30-45 minutes, or until golden brown around edges, and on top. Remember you have raw eggs in this mixture and you want them to be done.
• 8. Serve with cranberry sauce.
• 9. NOTE: This is a very forgiveable dish, if you should see that it is too dry while baking, you can put it back in the bowl and add more broth. If it is too moist, just simply bake longer. If you should run out of broth, add a chicken flavored boullion cube (or 2 if you prefer it richer) to every couple cups of hot water to make your own broth.

SOUTHERN BUTTERMILK CORNBREAD CHICKEN & DRESSING

Steps:

• Obviously, cook the cornbread and biscuits first, then crumble. Add chicken and remaining ingredients. I usually mix this in a huge gumbo pot, then pour it into the pan, simply because it's easier to mix and the largest bowl I have isn't big enough to hold it. Bake it at 400 degrees for about 45 minutes to an hour. Don't let it get to brown around the edges or too dry in the center.

CORNBREAD DRESSING WITH CHICKEN PIECES

Steps:

• 1. Boil cut up chicken until very tender and almost fall off bones. Be sure to boil the chicken skin and fat too. Save the broth and add water if necessary to make 6 cups. Bone the chicken and throw away the skin unless you really like it. Tear chicken into pieces. Set aside.
• 2. In a large bowl, put your bread crumbs, sage, black pepper, salt. Mix
• 3. Add chopped onions, chopped boiled eggs and broth.
• 4. Mix in the chickens and stir. It should be a little soft but not like soup.
• 5. Pour into a lightly greased 10 X 14 casserole pan. Bake at 400° for 45 to 50 minutes or until done.

CORNBREAD DRESSING WITH CHICKEN

Steps:

• Preheat oven at 450°F. Grease cast iron skillet or large pan (with Crisco shortening) spreading on bottom and sides (liberally). Pour cornbread mixture in greased skillet or pan. Bake about 30 minutes or until brown
• Pour water in large pan. Add margarine, salt & chicken. Cook chicken breast until tender, about 1 hour. Cut in pieces and set aside. Add chicken broth to liquid.
• In Large bowl-break cornbread in small pieces. Add hamburger bun pieces, onion, sage and black pepper, and celery. Pour liquid from chicken over cornbread mixture. Taste to see if more salt is needed. Add more water and chicken broth if cornbread mixture absorbs all of liquid. Mixture should have excess liquid before baking, as baking will make it thicker. Add chicken pieces. Stir (lightly) do not over stir.
• Pour into 11x13 pan. Bake about 1 hour or until brown.