This Southern Chicken and Dressing is super easy to make, delicious and perfect for a small Thanksgiving dinner!
Course Side Dish
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
1 1/2 cupscooked and shredded chicken breast (can also use chicken thighs)
2 tbsp butter
1/2 cupfinely chopped celery
1/2 cupfinely chopped onion
2 largecloves of garlic, minced
1 1/2 tsp finely chopped rosemary
1/2 tspdried thyme
1/2tsp ground sage
3/4tspfine sea salt or salt to taste
2 1/4 - 2 1/2cupslow-sodium chicken stock
1 largeegg, lightly beaten
Preheat oven to 350°F. Grease an 8x8 baking pan.
Crumble cornbread into a large bowl and set aside.
In a 10-inch skillet, melt the butter over medium heat. Add the onion and celery and cook until tender. Add the garlic and cook until fragrant, about a minute.
Add the veggies to the bowl with the cornbread. Add the seasonings and mix together, then add the chicken stock (a little at a time) and mix again to combine. At this point, you can taste and adjust if necessary.
Pour the egg into the cornbread mixture and stir to combine. It should look soupy at this point. Pour into the prepared baking pan and bake until dressing is cooked through, about 45-50 minutes. Serve hot.
Cook times will vary based on amount of stock used.Salt amounts needed will vary based on how salty the cornbread used is and personal preference. And whether you use low-sodium chicken stock or not. I ended up using 2 1/4 cups plus a couple of splashes of stock for my dressing. Add a little at a time until you reach the right level of soupiness.