My mom makes the absolute best cornbread chicken and dressing I’ve ever eaten. It’s amazing. I have her recipe and can make it just as well. The problem is that it’s pretty much a two-day process, and it makes way too much.
This Thanksgiving, I overhauled Mom’s recipe. I was a little nervous about how it would taste, but it turned out to be excellent. The whole family thought so. It’s definitely a keeper.
Shortcut Cornbread Dressing with Chicken
Ingredients
- 2 large cans of canned chicken breast
- Chicken broth – 1 cup or less
- Cornbread made from 1 package of Jiffy corn muffin mix – I made it with a couple of tablespoons of powdered milk (because that’s what I had) mixed with the amount of water on the package and 1 egg
- 2 slices of white bread
- 2 boiled eggs, chopped
- 4 green onions
- 1/2 medium onion
- 1/4 of a whole celery
- salt
- black pepper
- garlic powder
- onion powder
- parsley flakes
- 3/4 tsp rubbed or ground sage
Directions
- Bake cornbread according to package instructions. When cool, crumble into a large bowl.
- Boil celery, onion, and green onion until tender. When done, pour into the cornbread, including the water.
- Add boiled eggs, chicken, white bread, & seasonings. I didn’t measure any of the seasonings, except the sage. I just sprinkled some in, tasted it, and adjusted it according to my taste.
- Add broth one cup at a time while mixing until the texture is the way you want it. I didn’t use very much at all. Just use enough to make sure it isn’t dry.
- Bake in a pan at 400 degrees uncovered until slightly brown, bubbly, and the right consistency – 20-30 minutes. – I used a 9″ x 13″ pan, and it was a bit too big. Something smaller would work better. A cake pan, maybe?
I use this handy little egg cooker, and it boils perfect eggs every time. I don’t even have to watch them because it has an alarm for when it’s done.
Here’s a pan that would work well for cooking the dressing.
The recipe can be easily doubled. If you double it then you would want to cook it in a 9″ x 13″ pan. I recently bought this nice pan and love it. I cooked dressing in it and took it to my niece’s house. The nice cover kept it from spilling in the car.
I hope you and your family enjoy this recipe as much as we did. I’ll probably make it several times a year, instead of just at Thanksgiving and Christmas.
