Cornbread Chicken Dressing (Homemade Chicken Stock)

Recipe Overview

Prep Time: 35 minutes

Cook Time: 50–55 minutes

Total Time: ~1 hour 30 minutes

Servings: 8–10

Ingredients Needed

Homemade Chicken Stock

  • 1 whole chicken (3–5 lbs)
  • 8 cups water
  • 3 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 medium onion, quartered
  • 3 garlic cloves, smashed
  • 1 tablespoon sage
  • 1 tablespoon Creole seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon poultry seasoning or dried herbs
  • 1 bay leaf (optional)
  • 1 tablespoon butter or caramelized onion butter

Cornbread

  • 2 cups self-rising cornmeal mix
  • 1 cup self-rising flour
  • 2 eggs
  • 1 ¾ cups buttermilk (or whole milk)
  • 1/3 cup vegetable oil
  • 1 tablespoon sugar (optional)

For the Chicken Dressing

Bread Base & Chicken

  • 4 cups crumbled homemade cornbread
  • 1 cups Pepperidge Farm Herb Seasoned Breadcrumbs
  • 3 cups shredded chicken (from homemade stock)

Vegetables & Aromatics

  • 3 stalks celery, chopped
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 onion, diced
  • 1 tablespoon minced garlic
  • 1/3 cup butter

Cream Soups

  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup

Seasonings

  • 1 teaspoon Creole seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried sage
  • 1 teaspoon thyme
  • 1 teaspoon poultry seasoning
  • 1 chicken bouillon packet (optional)

Liquids & Binders

  • 2 eggs, beaten
  • 4–5 cups homemade chicken stock

Making the Homemade Chicken Stock

  1. Place the whole chicken in a large pot and cover with water.
  2. Add celery, green bell pepper, onion, garlic, sage, butter, and all seasonings.
  3. Bring to a gentle boil, then reduce heat to low.
  4. Simmer 1½–2 hours, until chicken is tender.
  5. Remove chicken and let cool.
  6. Strain broth into a container.
  7. Shred chicken and set aside for the dressing.

Mixing Cornbread

  1. Preheat oven to 400°F and heat a skillet with 1–2 tbsp oil.
  2. Combine cornmeal mix, flour and sugar in a bowl.
  3. In another bowl, whisk eggs, buttermilk, and oil.
  4. Mix wet and dry ingredients until combined.
  5. Pour into the hot skillet (it should sizzle).
  6. Bake 25–30 minutes, until golden.
  7. Cool and crumble.

Baking the Dressing

  1. Preheat oven to 350°F.
  2. Pour dressing mixture into a greased 9×13 pan.
  3. Bake 50–55 minutes or until golden and set.
  4. Cool 10 minutes before serving.

Serving Suggestions

  • Collard greens
  • Candied yams
  • Baked mac and cheese
  • Smoked turkey
  • Cranberry sauce
  • Dinner rolls