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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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.

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  • Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.

  • Preheat oven to 350 degrees F (175 degrees C).

  • In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.

  • Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.

  • Bake in the preheated oven 30 minutes, or until golden brown.

Nutrition Facts

284 calories; 8.9 g total fat; 94 mg cholesterol; 772 mg sodium. 31.4 g carbohydrates; 18.6 g protein; Full Nutrition

Reviews (94)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2003
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! Read More
(117)

Most helpful critical review

Rating: 3 stars
11/25/2011
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). Read More
(18)
120 Ratings
  • 5 star values: 85
  • 4 star values: 24
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
11/08/2003
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! Read More
(117)
Rating: 5 stars
11/08/2003
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! Read More
(117)
Rating: 5 stars
11/25/2008
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!! Read More
(98)
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Rating: 5 stars
10/24/2003
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 Read More
(84)
Rating: 5 stars
10/14/2003
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! Read More
(35)
Rating: 5 stars
12/24/2003
This was a great recipe! My whole family loved it and it was sooo easy to make! Try it its wonderful! Read More
(31)
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Rating: 5 stars
11/11/2014
To all those who gave their expert opinions that southern dressing does not have bread and only uses boiled eggs....that's just not correct. I am nearly 70 years old and have lived in the south all my life. One of my southern grandmothers always used bread and cornbread mixed. My other southern grandma did not. One used boiled eggs the other didn't boil hers. To say southerners only cook things one way is to limit their versatility. By the way both my grandmas made delicious dressing! Since they too lived in the south all their lives I consider theirs authentic southern dressing. I thought this recipe was very good and a nice change from my personal recipe. Good job Holly. Read More
(29)
Rating: 5 stars
12/19/2006
Delicious! I used all cornbread instead of the loaf and baked it longer. Will be making it again for Christmas. Read More
(25)
Rating: 5 stars
11/02/2006
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! Read More
(20)
Rating: 3 stars
11/25/2011
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). Read More
(18)