This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Corn Bread Sausage Stuffing
Wild Rice 'n' Bread Dressing
Creamed Chicken in Patty Shells
Farmhouse Chicken Soup
Chicken Soup with Stuffed Noodles
more »
Top Related Articles
Stuffing and Dressing
Roasting Chicken
Rotisserie Chicken Jump-starts Snazzy Meals
Making Chicken Stock
Deboning a Chicken Breast
Top Chicken Dinners for Spring
Deboning a Chicken Thigh
Baking Questions: Bread and Yeast
Cutting Up a Whole Chicken
Perfect Fried Chicken
Related Collections
Cornbread Stuffing and Dressing
Mardi Gras Side Dishes
Baked Chicken
Christmas Dressing and Stuffing
Christmas Side Dish Recipes

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chicken Corn Bread Dressing

By: Fay Miller

"Even though Mom passed away years ago, her wonderful corn bread dressing lives on each year at Christmas dinner. It just wouldn't be the same holiday without it!"

Rate/Review | Read Reviews (6)

Prep Time:
1 Hr 40 Min

Cook Time:
1 Hr

Ready In:
2 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (3 pound) broiler-fryer chicken
2 1/2 quarts water
2 celery ribs with leaves
1 large onion, cut into chunks
DRESSING:
4 celery ribs, chopped
2 small onions, chopped
1/2 cup butter
1 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
6 cups crumbled cornbread
1 cup chopped green onions
3/4 cup chopped pecans, toasted
1/2 cup minced fresh parsley
2 eggs, lightly beaten

Directions

Place chicken in a soup kettle or Dutch oven. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl.
In a skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the corn bread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.)
Transfer to greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 325 degrees F for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160 degrees F.