Oh, the holidays just aren’t complete without a big scoop of chicken dressing on the plate, right? That golden, crispy top giving way to the moist, herby insides—it’s like a hug from the oven. I remember my first attempt at this classic Southern chicken dressing recipe during a family reunion in Alabama. I was so nervous; the cornbread crumbled too fine, and I forgot the sage. It tasted okay, but flat.
Fast forward a few Thanksgivings (and one epic fail where I used rosemary instead—yikes), and now this is my foolproof version. Tender shredded chicken mixed with buttery cornbread, sautéed veggies, and that perfect blend of sage and thyme. It’s the ultimate comfort side for turkey day, but honestly? We make it year-round with roasted chicken or even alongside grilled shrimp bowls for a lighter twist.
This Southern chicken dressing (sometimes called cornbread dressing with chicken) feeds 8-10 as a side. Total time: about 1 hour 15 minutes (30 prep, 45-50 bake). It’s forgiving, make-ahead, and scales easily. If you’re short on time, check out my dump-and-go slow cooker recipes for hands-off magic, but this baked casserole is worth the little extra effort.
What Makes This Chicken Dressing So Special?
It’s all about balance: The cornbread soaks up the chicken broth without getting soggy, the herbs pop without overwhelming, and the chicken adds heartiness. Unlike plain cornbread dressing, the protein makes it a meal extender—pair it with baked chicken breast for easy weeknights. Crispy edges? Non-negotiable. I always dot extra butter on top. And pro tip: Use day-old cornbread; fresh is too soft and turns mushy.
One reader swapped in gluten-free cornbread and loved it—perfect for dietary tweaks. Semantic vibes: holiday cornbread dressing, easy Southern sides, chicken casserole recipes.
Ingredients You’ll Need
Homemade Cornbread (or 6-7 cups store-bought crumbles):
- 2 cups cornmeal (white for subtle sweetness)
- 1 cup flour
- 1 tbsp baking powder
- 1 tsp salt
- 2-3 tbsp sugar (I use 2; skip for savory purists)
- 2 eggs
- 1 1/2 cups buttermilk
- 1/4 cup melted butter
Dressing Mix:
- 3-4 cups shredded cooked chicken (rotisserie is my lazy-day hero—try thighs for extra flavor)
- 6-7 cups cornbread crumbles
- 1 large onion, diced
- 3 celery stalks, diced
- 1/2 cup butter (plus 2 tbsp for topping)
- 2-3 tsp dried sage (or fresh chopped)
- 1 tsp dried thyme
- 1 tsp poultry seasoning
- Salt/pepper to taste
- 2 beaten eggs
- 3-4 cups chicken broth (start low, add as needed)
- Optional: 1/2 cup pecans, or cream of chicken soup for creamier texture
Grab low-sodium broth to control salt—I’ve oversalted before and it’s no fun.
How to Make Southern Chicken Dressing Step-by-Step
1. Bake the Cornbread
Start by preheating your oven to 400°F (200°C). In one bowl, whisk together your dry ingredients; in another, mix your wet ones. Combine them gently—don’t overmix or you’ll lose that tender crumb. Pour the batter into a greased 8×8 pan and bake for about 20–25 minutes, or until golden around the edges. Let it cool completely before crumbling.
Ava’s Tip: I usually bake my cornbread a day ahead—it keeps beautifully for two days on the counter. And when I’m feeling thrifty, I mix in a handful of leftover sourdough rolls or torn biscuits. It adds that rustic texture Southerners swear by.
2. Sauté the Base
In a large skillet, melt ½ cup butter over medium heat. Add chopped onion and celery and cook until soft and fragrant—about 8–10 minutes. The moment that buttery aroma fills your kitchen, you’ll know you’re on the right track.
This step is pure nostalgia for me; it reminds me of Sunday mornings when my Abuela Rosa would start the day with the scent of onions sizzling in butter. That smell meant something good was coming.
3. Mix It Up
Now comes the heart of it all. In a large bowl, combine your crumbled cornbread, shredded chicken, and the sautéed veggies (along with that glorious butter). Add your fresh herbs, salt, and pepper.
Give it a taste—adjust the seasoning if needed. Then stir in 2 beaten eggs and 2 cups of chicken broth. Mix just until the texture resembles thick oatmeal. If it feels dry, add a little more broth.
Ava’s Lesson Learned: I’ve made the mistake of baking a dry dressing before—never again! The mixture should be moist but not soupy. When in doubt, err on the side of a little extra broth; it will soak up as it bakes.
4. Bake the Dressing
Lightly grease a 9×13-inch baking dish, then spread your mixture evenly. Dot the top with a few pats of butter for that golden, crisp finish. Cover with foil and bake at 350°F (175°C) for about 30 minutes, then uncover and bake another 10–15 minutes until lightly browned on top.
When it’s ready, your kitchen will smell like pure comfort—rich, savory, and a little buttery around the edges. Let it rest for 10 minutes before serving so it sets up beautifully.
Serving Tip: Pair this with my Easy Slow Cooker Rosemary Beef Stroganoff for a Southern-meets-homestyle dinner combo you’ll want to repeat every holiday season.
Tips, Tricks, and Fixes
- Dry? Splash broth before reheating leftovers.
- Soggy? Less broth next time, or bake uncovered longer.
- Substitutions: Veggie broth + mushrooms for meatless. Chick-fil-a grilled nuggets chopped in? Kid-approved.
- Make-Ahead: Assemble, fridge overnight. Add 10 mins bake time.
- Spicy Kick: Mix in jalapeños or hot sauce—pairs with chicken fajitas.
That one time I used canned broth with MSG? Headaches for days. Stick to homemade or quality store-bought.
Serving Ideas and Pairings
Ladle gravy over top with cranberry sauce. For non-holidays: Serve with garlic herb roasted veggies or big mac salad for fun contrast.
Variations:
- Sausage: Brown with veggies.
- Seafood: Shrimp like olive garden shrimp scampi.
- Slow Cooker: Try my dump-and-go creamy tuscan chicken vibe but with dressing elements.
Leftovers fry into patties—breakfast with eggs from baked cottage cheese eggs.
Wrapping It Up
This classic Southern chicken dressing recipe is more than a side—it’s tradition, comfort, and easy elegance. The way the sage lingers, the butter crisps… sigh. Make it once, and it’ll be your holiday staple. Got a twist? Share below! And for more quick ideas, browse dinner recipes or 30-minute meals.
Classic Southern Chicken Dressing
Ingredients
Method
- Bake the Cornbread (skip if using store-bought)
- Preheat oven to 400°F (200°C). Grease an 8×8-inch pan. Whisk cornmeal, flour, baking powder, salt, and sugar in a bowl. In another bowl, beat eggs, buttermilk, and melted butter. Combine wet and dry just until mixed—lumps are okay. Pour into pan and bake 20–25 minutes until golden and a toothpick is clean. Cool completely, then crumble. (Best done a day ahead.)
- Sauté the Aromatics
- Melt ½ cup butter in a skillet over medium heat. Add diced onion and celery; cook 8–10 minutes until soft and fragrant. Season lightly with salt.
- Mix the Dressing
- In a very large bowl, combine cornbread crumbles, shredded chicken, sautéed veggies (with butter), sage, thyme, poultry seasoning, salt, and pepper. Taste and adjust herbs. Whisk 2 eggs with 2 cups broth; pour over mixture and fold gently. Add more broth gradually until moist but not soupy—like thick oatmeal.
- Assemble & Bake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish. Spread mixture evenly. Dot with remaining 2 Tbsp butter. Cover with foil and bake 30 minutes. Uncover and bake 15–20 minutes more until top is golden and edges bubble. Rest 10 minutes before serving.
Notes
Gluten-Free: Use GF cornbread mix.
Vegetarian: Omit chicken, use veggie broth and sautéed mushrooms.
Storage: Refrigerate leftovers up to 4 days; reheat with a splash of broth.
Pro Tip: Day-old cornbread absorbs broth best—don’t skip the crumble step!