Southern Style Cornbread Dressing

This recipe for our family heirloom Cornbread Dressing is a staple in our family. Even my inlaws (from Utah) have asked for and adpoted it into their Thanksgiving Food traditions. It was passed down from Grandmother, to Mother and now to me. I was FINALLY the first one to add measurements instead of the passed down “eyeball it” method.

I’m from Southeast Texas and cornbread dressing reigns supreme over stuffing down there. If I ever saw a “stuffing” growing up it was the Stoffers Box mix and it immediately was passed over to get to the “real” stuff. My family are purists when it comes to some things and this is definitely a non-negotiable dish for us.

This is an involved recipe but I love it because it is easy to break up and prep a day or two before. All the veggies can be chopped in advance, the cornbread as well.

Our favorite way to pair it is with our Cranberry Chutney. Recipe here.

We hope you love it as much as we do and it makes it that much more special to have it make it into your homes on this special day.

Shared with love,

Kayla & Jessica

Southern Style Cornbread Dressing

Southern Cornbread Dressing recipe that is deliciously moist, packed with veggies, and wonderfully seasoned. It’s a classic staple that makes it to the table year after year.

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Servings 8

Ingredients

  

• 1 Skillet full of Southern Style Cornbread This means not super sweet and crispy.
• 1 Small Chicken Fryer 2 large chicken breast will work too.
• 1 cup Onion (diced)
• 1 cup Celery (chopped)
• 1 cup Bell Pepper For more color use red, orange and green/
• ½ cup Green Onions (thinly sliced)
• ½ cup Fresh Curly Parsley (chopped fine)
• 1 tsp Garlic Salt
• 1 tsp Ground Pepper
• 1 pinch Crushed Red Pepper or to taste
• 1½ tsp Tony Chachere's Creole Seasoning Or a season or steak salt would work
• 4 cups Reserved Chicken Broth

Instructions

 

• Cook a cast iron skillet of southern style cornbread. This means not a super sweet recipe and one that has crispy edges. Let cool and set aside. I like to do this the night before.
• Boil chicken in stock pot with seasonings.  Remove, let rest and shred/chop small.  Reserve broth. (Sometimes I will cook it in a pan in the oven and then just use chicken stock to speed up the process, but you need a pot of chick broth/stock for the next step.)
• Add veggies to the broth except for green onions and parsley. Cook until tender but not mushy. Scoop out the veggies and set aside. Reserve the broth.
• Crumble the cornbread into a 13x9 dish. Add the deboned chicken, veggies, green onions and parsley to the cornbread pan. Toss together just until incorporated.
• Pour broth mix over the cornbread dressing (about 2 cups) just until moistened. You want it moist but not soupy. Add more seasonings to taste, if needed.
• Bake in the oven at 350* for 20 min. Take out and lightly stir. (If dry, add a little bit more broth but just a little at a time.) Then place back in over for another 20 min or until golden brown on the top.