There’s just something about homemade Southern Chicken and Cornbread Dressing that feels like a warm hug from the kitchen. This classic Southern dish is packed with tender shredded chicken, crumbly golden cornbread, and a cozy blend of onions, celery, and sage — the kind of recipe that's been passed down, tweaked, and lovingly baked for generations. Whether you’re serving it up for a holiday feast or just craving a taste of home, this easy, from-scratch dressing is pure comfort on a plate. Let’s dive in and make a batch together!
This recipe is extra special to me. I will make the story super short since you are here for a recipe and not a story.
When I was in the military and overseas for the holidays, I was lucky enough to be invited to a couple's home for dinner. They were from Atlanta and served what I thought was the weirdest 'dressing' that I had ever seen!
But, dang if it wasn't delicious!
Melonie continued to invite me over, and I eventually asked her to teach me to make this Southern Chicken and Cornbread Dressing. I have made it every year since Melonie's cooking lesson and it is a firm family favorite!
I still have the recipe card from almost 35 years ago!
Keep in mind that I wrote a guideline for the recipe on this card but it was more like, "add more chicken broth until the mixture glops off your hand" or "take a taste and add more sage/salt/pepper if it needs it".
But trust me, it always tastes great! ALWAYS!
If you want another Southern recipe, try my amazing Chicken Pot Pie.
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Ingredients
The ingredients for this Southern Chicken and Cornbread Dressing are not fancy but there is a little prep. You can prep them early on the day of making the dressing or even the day before. Just make sure to save the chicken broth from boiling the chicken!
- Two Shredded Chicken Breasts
- Pan of Cornbread, crumbled (I make 2 boxes of Jiffy in one pan and then crumble it)
- 1 onion
- 2-3 stalks of celery
- Rubbed Sage
- 4 eggs
- 3-4 slices of stale bread
- Salt
- Pepper
- Cream
See recipe card for quantities.
Instructions
- Step 1: Boil the chicken breasts in water until done. Shred the chicken (this is easy to do in a stand mixer!). SAVE THE WATER FROM BOILING THE CHICKEN. THIS BROTH WILL BE USED LATER.
- Step 2: Bake cornbread according to package directions or your favorite recipe, let it cool, and then crumble it.
- Step 3: Chop onion and celery.
- Step 4: Tear the bread slices into small pieces. Add all ingredients except the chicken broth to a large bowl.
5. Pour in a little chicken broth and mix until completely combined. Start with about ½ cup chicken broth. Pick up the mixture and let it fall off your hand back into the bowl. Add chicken broth (about a ¼ cup at a time) until it plops back into the bowl (but not so much that it runs off your hand!).
6. Butter or grease a 9x13 baking pan. Pour the mixture into the prepared pan and spread evenly. Bake at 350 degrees F for 35 to 45 minutes.
Hint: Taste the dressing for seasoning before baking! Yes, there are raw eggs in the mixture but eggs are pasteurized and will not make you sick if they are fresh!
Test
Test
Substitutions
I have not made very many variations of this recipe except to switch out the white or yellow onion for a red onion.
You could substitute Italian Herb Blend or Herbs de Provence for the rubbed sage. The flavor will be very similar and still delicious!
Variations
Mix it up however you choose!
- Spicy - add chili pepper flakes to add heat into the dish
- Deluxe - add other chopped vegetables, like carrots, or fruits, like a chopped apple.
Storage
Store this Southern Chicken and Cornbread Dressing tightly covered in the refrigerator for 3-4 days.
Reheat in the oven as a whole or individual servings in the microwave, covered with a wet paper towel to keep the dressing from drying out.
Top Tip
If the dressing is browning a bit too much while baking, cover it with foil for the last 15 minutes.
Dressing and stuffing are basically made from the same types of ingredients — bread, broth, seasonings, and add-ins like celery, onions, or meat — but the main difference is how they’re cooked.
Stuffing is traditionally cooked inside the turkey (or whatever bird you're roasting). It soaks up all the juices and flavors from the meat as it bakes.
Dressing is usually baked separately in a casserole dish, like a regular side dish. It often gets a slightly crispier top and can be a little more customizable since it’s not tied to cooking times for poultry.
In the South (especially in places like Texas and Louisiana), dressing is the much more common name,
Related
Looking for other recipes from around the world? Try these:
Pairing
These are my favorite dishes to serve with Southern Chicken and Cornbread Dressing:
Southern Cornbread and Chicken Dressing aka Mel's Dressing
Ingredients
- 2 large chicken breasts
- 2 boxes Jiffy Cornbread Mix
- 1 white onion chopped
- 2-3 stalks celery chopped
- 1 tablespoon rubbed sage
- 4 eggs
- 3 slices white bread
- 2 teaspoon salt
- 2 teaspoon pepper
- 4 oz heavy cream
- Chicken Broth from boiling the chicken
Instructions
- Boil the chicken breasts in a pan until cooked through. (Save the water after boiling.)
- Shred the chicken breasts. This is quick and easy to do in a stand mixer with the paddle attachment.
- Prepare the Jiffy Cornbread according to the package directions or make a pan of cornbread from your favorite recipe.
- Crumble the cornbread and put it in a large mixing bowl. Add the shredded chicken, chopped onion and celery, crumbled white bread, sage, salt and pepper.
- Lightly beat the eggs and then add to the mixture in the bowl. Add the cream. Mix all of the ingredients well.
- Add about ½ cup of the cooled chicken broth and begin to mix. Add more chicken broth (¼ cup at a time) until the mixture plops back into the bowl in clumps when you drop it from your hand. The mixture should not have so much broth in it that it runs off your hand!
- Butter a 9x13 pan and pour the mixture into the pan. Bake at 475 F for 35 to 35 minutes or until the center is set.
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