Chicken Dressing Once a Month Cooking
Streamline your meal prep routine with this hearty and flavorful Chicken Dressing Once a Month Cooking recipe—a perfect make-ahead dish for busy families or holiday gatherings! This comforting Southern classic combines tender shredded chicken, crumbled cornbread, and day-old white bread with aromatic sautéed onions, celery, and a touch of savory poultry seasoning. Moistened with rich chicken broth and bound together with eggs, the mixture bakes to golden perfection, delivering a taste of home in every bite. Designed for batch cooking, this recipe yields two pans of delicious dressing, ready to bake now or freeze for later. Whether you're preparing for Thanksgiving or stocking your freezer for effortless weekday dinners, this dish ensures convenience without sacrificing flavor.
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Recipe Information
Ingredients
- 4 cups Cooked chicken, shredded
- 6 cups Day-old cornbread, crumbled
- 4 cups Day-old white bread, torn into small pieces
- 1 cup Unsalted butter
- 2 medium Yellow onion, diced
- 4 stalks Celery, diced
- 6 cups Low-sodium chicken broth
- 3 large Eggs, beaten
- 2 teaspoons Poultry seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease two 9x13-inch baking dishes or foil pans if planning to freeze.
Melt the butter in a large skillet over medium heat. Add the diced onions and celery. Sauté for 5-7 minutes, or until the vegetables are softened and aromatic. Remove from heat and set aside.
In a very large mixing bowl, combine the crumbled cornbread and torn white bread pieces.
Add the shredded chicken, sautéed onions and celery, poultry seasoning, salt, and pepper to the bread mixture. Toss until evenly combined.
Gradually pour in the chicken broth, about 1 cup at a time, mixing gently after each addition. The mixture should be moist but not soupy.
Stir in the beaten eggs until incorporated into the mixture.
Divide the mixture evenly between the prepared baking dishes, spreading it out into an even layer.
Bake uncovered in the preheated oven for 40-50 minutes, or until the top is golden brown and the dressing is set in the center.
If freezing, allow the dishes to cool completely. Wrap tightly with plastic wrap followed by aluminum foil. Label with the date and reheating instructions. Can be frozen for up to 3 months.
To reheat from frozen, thaw in the refrigerator overnight, then bake at 375°F (190°C) for 25-30 minutes, or until heated through.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.7 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 461 mg | 10% | |
*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.
