This Southern Chicken and Dressing is perfect for small Thanksgiving dinner for four people. Plus it's gluten free!

Southern Chicken and Dressing

This Southern Chicken and Dressing is super easy to make, delicious and perfect for a small Thanksgiving dinner! 
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 people
Calories 273kcal
Author Tempie


  • 1 1/2 cups cooked and shredded chicken breast (can also use chicken thighs)
  • 2 tbsp butter
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 2 large cloves of garlic, minced
  • 4 cups crumbled cornbread
  • 1 1/2 tsp finely chopped rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp ground sage
  • 3/4 tsp fine sea salt or salt to taste
  • 2 1/4 - 2 1/2 cups low-sodium chicken stock
  • 1 large egg, 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.