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ByMilisa
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Chicken and Dressing is the southern classic to serve for Thanksgiving, Christmas and other holiday dinners. A tried and true family recipe that is moist and delicious and full of flavor.
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Chicken and Dressing
Chicken and dressing is usually the most favorite dish for Thanksgiving dinner. My mother in law usually makes it for all of our holiday dinners and I have finally mastered this classic holiday dish.
Just take me to the recipe!Scroll to the very bottom of the post for the printable recipe card with ingredients and full instructions. Read on for the step by step photos of the process.
How to Make Chicken and Dressing:
- Brown four seasoned chicken thighs in olive oil.
- Cover with water and add celery and garlic cloves.
- Bring to a boil and then lower to simmer. Cook for 20 minutes.
- Remove chicken from broth, cool slightly and dice chicken. Set broth aside.
- Bake cornbread and cool.
- Crumble cornbread into a large bowl and add seasoned stuffing mix.
- Cook onions and celery in butter until softened. Stir in cream and mix well.
- Pour over cornbread and bread crumbs and add chicken.
- Mix 2 cups of reserved broth with 2 beaten eggs and pour over cornbread mixture.
- Stir to combine. Add more broth 1/2 cup at a time until well moistened but not runny.
- Add garlic, sage, rosemary, salt and pepper and mix well.
- Next, pour mixture into a well greased 9 x 13 baking dish.
- Cover with foil and bake 1 hour. Remove foil and bake another 30 minutes or until top and edges are browned.
Tips for Making Chicken and Dressing:
Cook the chicken a few days in advance, if desired. Cool chicken and broth and then cover and refrigerate until ready to use. Use a rotisserie chicken if you need a shortcut, any cooked chicken will work.
Cornbread can be made a few days in advance. You made need additional broth if your cornbread is a day or two old.
Make your chicken and dressing early Thanksgiving morning and allow it to cool. Cover and refrigerate and then reheat before your dinner. This will free up your oven for cooking the rest of your meal if need be.
Refrigerate leftovers in an airtight container or wrapped in plastic wrap for up to 3 days.
Can You Freeze Chicken and Dressing?
Wrap baked chicken and dressing in 2 layers of plastic wrap and then a layer of foil or in a freezer bag. It will keep for up to 3 months. To reheat dressing, thaw in refrigerator and then remove from plastic wrap. Place in an oven safe dish and cover with foil. Bake at 350° for 25-30 minutes or until heated through.
More Dressing Recipes to Try:
Southern Cornbread Dressing is delicious, it’s similar to this recipe without chicken. We also love this Sausage and Cornbread Dressing, it’s a really flavorful addition to your holiday dinners.
Smoked Chicken and Dressing made on the grill or smoker is out of this world delicious. We recently tried it and I’m pretty sure we will be making it like this from now on.
We also love serving my Aunt Zoe’s Cranberry Salad, Easy Smoked Turkey, Easy Brown Sugar Glazed Ham, Garlic Mashed Potatoes, Easy Green Bean Casserole and Angel Rolls for Thanksgiving Dinner.
If you love this Recipeas much as I do, please leave a comment anda five star review, and be sure to help me share on Pinterest!
Print Recipe
4.61 from 137 votes
Chicken and Dressing
Chicken and Dressing is the southern classic to serve for Thanksgiving, Christmas and other holiday dinners. A tried and true family recipe that is simple to make.
Prep Time20 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 20 minutes mins
Course: Main Dishes
Cuisine: American
Keyword: dressing, southern cornbread dressing, Thanksgiving side dishes
Servings: 16 servings
Calories: 268kcal
Author: Milisa
Ingredients
for the chicken
- 4 chicken thighs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 4 cups water
- 2 stalks celery
- 2 garlic cloves
for dressing
- 1 pan skillet cornbread
- 12 ounce package herb seasoned classic stuffing
- 1/2 cup butter
- 1 cup diced celery
- 1 large onion diced
- 1 cup heavy cream
- 3-4 cups chicken broth
- 2 eggs beaten
- 1 tablespoon plus 2 teaspoons ground sage
- 1 tablespoon plus 2 teaspoons granulated garlic
- 1 tablespoon chopped rosemary
- 1 tablespoon ground pepper
- 2 teaspoons kosher salt
- non stick cooking spray
Instructions
Season chicken thighs with salt and pepper and add to a deep skillet or heavy pan with olive oil. Cook on both sides until browned, about 8- 10 minutes.
Add water, celery and garlic cloves and bring to a boil.
Lower to simmer, cover and cook for 20 minutes.
Remove chicken to a plate to cool slightly. Remove skin and bones and shred or roughly chop chicken. Set broth aside.
Preheat oven to 350°.
Crumble baked cornbread into a large bowl, add seasoned stuffing crumbs.
Add butter to a skillet and melt over medium heat. Add onions and celery, cook until softened. Stir in cream and mix well.
Pour onion mixture over cornbread mixture and add chicken.
Mix 2 cups of reserved broth with 2 beaten eggs, pour over dry ingredients and stir until combined.
Add more broth 1/2 cup at a time until well moistened but not runny.
Add garlic, sage, rosemary, salt and pepper and mix until thoroughly combined.
Pour mixture into a well greased 9 x 13 baking dish, spreading evenly.
Cover with foil and bake 1 hour. Remove foil and bake another 30 minutes or until top and edges are browned.
Nutrition
Serving: 1g | Calories: 268kcal | Carbohydrates: 13g | Protein: 14g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Cholesterol: 102mg | Sodium: 1216mg | Fiber: 4g | Sugar: 3g
