Chicken Dressing
Transform your holiday table with this hearty and flavorful Chicken Dressing, a classic comfort food that brings together tender shredded chicken, savory cornbread, and perfectly seasoned vegetables. This soul-warming dish combines the rich depth of homemade chicken broth with a medley of herbs like sage and parsley for an irresistible aroma and taste. With a crisp golden top and a moist, fluffy interior, it’s the perfect centerpiece or side dish for any festive gathering. This recipe highlights the use of stale white bread and cornbread, making it an ideal way to repurpose pantry staples, while the addition of sautéed celery and onions adds a delightful crunch. Whether you're hosting a Thanksgiving feast or simply craving a cozy family dinner, this easy-to-make Chicken Dressing will satisfy every comfort-food craving.
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Recipe Information
Ingredients
- 2 pounds Chicken breasts
- 4 cups Chicken broth
- 1 cup Butter
- 1 cup Celery, diced
- 1 cup Onion, finely chopped
- 6 cups Stale white bread, cubed
- 4 cups Cornbread, crumbled
- 2 large Eggs, beaten
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Sage, dried
- 1 teaspoon Poultry seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Place the chicken breasts in a large pot and cover them with water. Bring to a boil, then lower to a simmer and cook for about 15–20 minutes, or until fully cooked. Remove the chicken from the pot, let it cool slightly, and shred it into bite-sized pieces. Reserve 2 cups of the chicken broth from the pot.
In a large skillet, melt the butter over medium heat. Add the diced celery and chopped onion, and cook until softened, about 5–7 minutes.
In a large mixing bowl, combine the cubed stale bread and crumbled cornbread. Stir in the sautéed celery and onion mixture.
Add the shredded chicken to the bread mixture, then pour in 2 cups of canned or homemade chicken broth (including the reserved broth, if using). Mix until well incorporated and the bread begins to absorb the liquid.
In a separate small bowl, whisk together the beaten eggs, dried sage, poultry seasoning, salt, and black pepper. Pour the egg mixture into the bread and chicken mixture, stirring everything thoroughly.
Add the chopped parsley and mix lightly to evenly distribute the herbs.
Pour the entire mixture into the prepared baking dish and spread it out evenly. If the mixture seems dry, drizzle an additional 1/2 to 1 cup of chicken broth over the top for added moisture.
Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and slightly crispy.
Let the chicken dressing cool for 5–10 minutes before serving. Enjoy as a main dish or a side!
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.2 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 181 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
