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Cornbread Dressing 2022
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Cornbread Dressing

Cornbread Dressing is creamy, savory and delicious. Shredded chicken and chopped onions make it a hearty side or main dish.  Perfect with a holiday meal.  Recipe by my Aunt Betty. Adjusted version and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: #Christmas, #cornbreaddressing, #holidaymeal, #Thanksgiving
Servings: 12 servings
Calories: 135kcal
Author: Cornbread Millionaire
Cost: $25

Ingredients

  • 3-1/2 cups baked cornbread, coarsely crumbled Consider using my Homemade Self-Rising Cornbread recipe.
  • 2 each baked biscuits, coarsely crumbled Small or medium size. Do not use jumbo.
  • 1-1/2 cups shredded chicken (white or dark meat) Baked, boiled or rotisserie chicken.
  • 1 small white onion, chopped
  • 1-1/4 cups chicken broth
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 can (10.5 ounces) condensed cream of mushroom soup Or condensed cream of celery soup.
  • 1 can (5 ounces) evaporated milk Use 3 tablespoons. Save remainder for another use.
  • 2 medium eggs, beaten
  • 1-1/2 teaspoons ground sage More or less as preferred.
  • 1 teaspoon coarse ground black pepper More or less as preferred.
  • 1/2 teaspoon salt More or less as preferred.
  • 1/4 cup fresh celery, chopped optional
  • vegetable oil To grease baking dish.

Instructions

  • Preheat oven to 400 degrees.
  • In large bowl, thoroughly combine crumbled cornbread, crumbled biscuits (or bread slices) and shredded chicken. Set aside.
  • In medium sized saucepan, combine chicken broth, condensed cream of mushroom soup, condensed cream of chicken soup, and onions. Simmer over medium-low heat for 5 minutes. Stir constantly. NOTE: If using Homemade Cream of Chicken Soup, use 1-1/4 cups.
  • Pour warm mixture over bread crumbs and chicken. Add 3 tablespoons of evaporated milk, beaten eggs, ground sage, ground black pepper, salt, and chopped celery (if using).
  • Stir until thoroughly combined. Set aside.
  • Generously grease an 11x9 baking dish with vegetable oil. Do not use vegetable oil because the crust will stick to the dish.
  • Place greased baking dish in preheated HOT oven for 5 minutes OR until shortening sizzles. Hot shortening helps thoroughly bake the crust.
  • Carefully remove HOT baking dish from oven. Pour in batter. Return to HOT oven.
  • Reduce oven temperature to 375. Bake 20-25 minutes OR until edges turn "dark brown" and knife inserted in center comes out clean.
  • Remove from oven.
  • Serve hot or warm.

Notes

1.  Consider using 2 cans of cream of mushroom soup OR 2 cans of cream of chicken soup.  Each can weighs 10.5 ounces.