This Chicken Cornbread Dressing is a family favorite for the upcoming holidays.
I am picky about dressing recipes, and this traditional chicken cornbread dressing is the only one I make. It’s a nostalgic, comforting dish that benefits from time and care during preparation, and sharing it with family and friends makes it even better.
Every year around Thanksgiving and Christmas I crave this dressing. I meant to share it before but life — and babies — got in the way. I’m not making that mistake again; this recipe is destined to become a new family favorite for you as well.
You can omit the hard-boiled eggs if you like, though I think they add a nice texture and flavor. If you prefer turkey over chicken, you can substitute, but the rotisserie chicken gives this dressing its distinctive taste.
Get your chicken ready and prepare to make a hearty chicken cornbread dressing. If you have leftovers, consider using them in recipes like turkey dressing meatballs for a tasty second meal.
ENJOY ~ Meagan
Chicken Cornbread Dressing
30 minutes
1 hour
1 hour 30 minutes
Ingredients
- 8-inch pan pre-made cornbread
- 6 hamburger buns, toasted
- 1 whole rotisserie chicken, shredded (skin removed)
- 4 hard-boiled eggs, chopped (optional)
- 1 sleeve Ritz crackers, crushed
- 1/2 cup unsalted butter
- 2 cups chopped celery
- 1 cup diced white onion
- 2 teaspoons salt
- 1/2 teaspoon coarse black pepper
- 2 tablespoons parsley flakes
- 3 1/2 cups chicken stock
Instructions
Preheat the oven to 325°F (163°C).
In a large bowl, crumble the cornbread. Tear the toasted hamburger buns into bite-sized pieces and add them to the bowl. Stir in the shredded chicken, chopped hard-boiled eggs, and crushed Ritz crackers. Set the bowl aside.
Melt the butter in a skillet over medium heat. Add the chopped celery and diced onion, then season with salt, black pepper, and parsley flakes. Cook for about 10 minutes, until the vegetables are softened and fragrant. Pour this mixture into the large bowl with the bread and toss gently to combine.
Transfer the mixture to a large casserole or baking dish. Pour the chicken stock evenly over the top, cover the dish with foil, and bake at 325°F for 1 hour, until heated through and set.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram if you try it.