"This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used." — Holly
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skinless, boneless chicken breast halves
1 (16 ounce) package
dry corn bread mix
1 (1 pound) loaf
day-old white bread, torn into small pieces
1 (10.75 ounce) can
condensed cream of chicken soup
ground black pepper
Excellent recipe. I made some adjustments...used all cornbread (no white bread) and added a pound of sage sausage. Needed to cook twice as long as stated. Lovely!
The eggs was kind of weird, to me, so I did not use; I also made 2 pans of actual cornbread and used no bread (also strange to this Southerner). I put my onion, celery, and a can of corn in the food processor and pulsed til teeny-tiny, so each nite of dressing would have veggies in it. Had to take 2 stars away for each weird ingredient (in my mind casserole has eggs).
I have never been a stuffing fan- I would just always take a liitle to be polite , but this is absolutly the best on the planet. I would eat the whole pan if I could, my thanksgiving guest would agree! Thanks for sharing! Erica
This was a big hit at our Thanksgiving dinner. Everyone piled it high on their plates and then got seconds. I will definitely be using this recipe again. It was sooo delicious. I only used about half a loaf of white bread. I could not find a 16 oz cornbread mix. I used one Jiffy 8.5 oz mix and one Shawnee Mills 5 oz mix, made them separately, and then crumbled them into the bowl. Turned out great! Thanks, Holly, for sharing this awesome dressing recipe! It tastes as good as, if not better than, my mother-in-law's wonderful dressing!! When I made this recipe again, I made it the day ahead and placed it, covered, in the refrigerator. The next day, I baked it and it was wonderful! Being able to make it the day before made my Thanksgiving Day a bit less stressful!!
This was a great recipe! My whole family loved it and it was sooo easy to make! Try it, its wonderful!
I used this recipe to make my Christmas dressing. This was my first time ever making dressing. I was so thrilled at how easy to follow the recipe was and the dressing tasted fabulous. This was by far the best dressing I've ever had. It even beat my grandmother's and that says it all.YUM!
Delicious! I used all cornbread instead of the loaf and baked it longer. Will be making it again for Christmas.
I doubled the recipe & used chicken drumsticks. I also put some bay leaves in the water when the chicken was boiling. This turned out great! It was time consuming, but very easy. There are so many ways to vary this recipe according to taste. Thanks so much!
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Cornbread Dressing
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 80
This rich Southern dressing includes chicken and eggs.
Watch how to make this top-rated classic.
Learn how to make a simple baked cornbread stuffing that’s perfect with poultry.