Can I use store-bought cornbread for the dressing?

Yes, store-bought cornbread works well for this recipe. It saves time and ensures consistent results, but homemade cornbread offers fresher flavor if you prefer.

What herbs work best in chicken dressing?

Traditional herbs like sage, thyme, and rosemary are ideal. Poultry seasoning is a convenient blend of these. For a unique twist, you can add tarragon or dill.

How can I make the dish vegetarian?

To make vegetarian chicken and dressing, substitute the chicken with plant-based proteins like tofu or jackfruit, and use vegetable broth instead of chicken broth.

Can I prepare chicken and dressing in advance?

Yes! You can prepare the chicken and dressing mixture ahead of time and refrigerate it. Bake it fresh just before serving for the best flavor and texture.

What is the difference between dressing and stuffing?

Dressing is typically baked separately in a dish, resulting in a crispy top, while stuffing is cooked inside the bird, absorbing juices for a moist texture.

How can I make gluten-free chicken and dressing?

Use gluten-free cornbread or gluten-free bread as your base, and check that your broth and seasonings are certified gluten-free.

Chicken And Dressing Recipe 2025

Description

The ultimate comfort food! This Chicken and Dressing recipe combines tender shredded chicken with savory, seasoned cornbread dressing for a satisfying and cozy meal. Perfect for holidays, family gatherings, or a hearty dinner any night of the week.

Ingredients

Scale

For the Chicken and Dressing:

1 whole chicken (or chicken breasts or thighs)

6 cups crumbled cornbread (or mixed with white/wheat bread)

1–2 cups chicken broth (adjust for desired moisture)

1 cup diced celery (optional)

1 cup diced onion (optional)

1/2 cup melted butter

2 teaspoons sage

1 teaspoon thyme

1 teaspoon poultry seasoning

Salt and pepper to taste

Optional Additions:

Cooked sausage or bacon bits

Chopped fresh parsley or rosemary

Diced apples, cranberries, or walnuts

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Instructions

Preheat the oven to 375°F (190°C). Grease a large baking dish.

Boil or roast the chicken until fully cooked. Remove skin and bones, and shred the meat into bite-sized pieces. Reserve the broth.

If making homemade cornbread, bake it ahead and allow it to cool before crumbling.

In a large bowl, combine crumbled cornbread, shredded chicken, diced celery, diced onion, and any optional mix-ins.

Gradually stir in the chicken broth and melted butter until the mixture is moist but not soggy.

Season generously with sage, thyme, poultry seasoning, salt, and pepper. Taste and adjust seasoning as needed.

Transfer the mixture to the prepared baking dish, smoothing out the top.

Bake uncovered for 30–40 minutes, or until the top is golden brown and slightly crispy.

Let cool slightly before serving. Enjoy warm, optionally topped with gravy or cranberry sauce!

Notes

Use a mix of cornbread and white bread for a softer dressing texture.

Add broth gradually to prevent over-saturating the dressing.

Make ahead: Assemble and refrigerate overnight, then bake fresh the next day.

Great paired with gravy, cranberry sauce, or roasted vegetables!

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Dish, Casserole
Method: Baking
Cuisine: Southern, American

Nutrition

Serving Size: 1 portion
Calories: 350kcal
Sugar: 3g
Sodium: 500mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 22g
Cholesterol: 90mg