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.
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.