This Southern Cornbread Dressing is rich, savory, and comforting. It's a perfect mix of tender cornbread, shredded chicken, herbs, and creamy soups baked until golden and topped with gravy. A holiday favorite or a cozy Sunday dinner dish everyone will love.
INGREDEINTS
- 4 to 5 cups Cornbread (crumbled)
- 8 oz to 10 oz Shredded Chicken
- ½ cup to 1 cup Celery chopped
- 1 Onion chopped
- 1 can Cream of Chicken Soup
- 1 can Cream of Celery Soup
- 4 to 5 Garlic Cloves minced
- 1 tablespoon Fresh Rosemary
- 1 tablespoon Fresh Thyme
- 1 teaspoon Poultry Seasoning
- 1 tablespoon Sage
- 1 Egg
- 4 tablespoon Butter
- ½ cup Chicken Broth
- ½ tablespoon Creole Seasoning
- Salt & Pepper to taste
DIRECTIONS
- Set the oven to 375°F (190°C) and grease a large casserole dish with butter or nonstick spray.
- In a skillet, melt 4 tablespoons of butter over medium heat. Add onion and celery. Sauté for about 5 minutes until soft.
- Add Salt and Black Pepper
- Add minced garlic and cook another minute until fragrant. Set aside
- In a large bowl, crumble the cornbread. Add the cream of chicken soup, cream of celery soup, egg, rosemary, thyme, poultry seasoning, sage, sautéed vegetables and Creole seasoning. Stir until everything is evenly combined and the mixture is moist but not soupy.
- Fold in the shredded chicken, distributing it evenly throughout the mixture.
- Add chicken broth slowly until you get the desired consistency,
- If the dressing seems dry, add a little more chicken broth, a few tablespoons at a time, until it's creamy and holds together.
- Add shredded chicken to the top (optional)
- Pour the mixture into the prepared baking dish and spread it evenly. Cover with foil. Bake for 25 minutes.
- Uncover cook for additional 35 minutes until golden brown on top and firm in the center.
- Once baked, let the dressing rest for 10 minutes before serving. Spoon over hot brown gravy for that signature Southern finish.
