Cornbread Dressing
A classic Southern cornbread dressing packed with shredded chicken, aromatic vegetables, and seasoned with sage and chicken bouillon. This comforting side is baked in a cast‑iron skillet for a golden crust and can be served with optional gravy.
Instructions
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Prepare the Cornbread
Combine three boxes of Jiffy Mix with three eggs and milk as directed on the package. Mix well and pour into a greased cast‑iron skillet. -
Bake the Cornbread
Place the skillet in a pre‑heated 400°F oven and bake 20–25 minutes until golden. Remove and let cool. -
Sauté Vegetables
Melt butter in a pan over medium heat. Add chopped onions and celery and sweat until soft, about 5–6 minutes. -
Crumble Cornbread
Break the cooled cornbread into crumbs and place in a large mixing bowl. -
Combine Ingredients
Stir the sautéed onions, celery, and shredded chicken into the crumbled cornbread. -
Season
Add 1/4 cup sage, 1 tablespoon chicken bouillon powder, and 1 tablespoon black pepper. Mix thoroughly. -
Add Broth
Gradually pour chicken broth into the mixture, stirring until the desired moist consistency is reached. -
Final Bake
Transfer the seasoned mixture back to the cast‑iron skillet (or another baking dish) and bake at 350°F for about 15 minutes, until heated through and the top is slightly crisp. -
Optional Gravy
Melt a stick of butter in a saucepan, whisk in flour and a tablespoon of chicken bouillon powder. Slowly add hot water, stirring until thickened. Season with onion powder and adjust flavor with additional bouillon if needed. -
Serve
Remove the dressing from the oven, let rest briefly, and serve hot, optionally topped with the prepared gravy.
Video
“How to make the perfect Dressing!” by The Bleu Channel, watch on YouTube.
About this recipe
Cornbread dressing is a beloved side dish, especially around Thanksgiving, that combines the sweet crumb of Jiffy cornbread with savory chicken and herbs. The dish is hearty enough to stand on its own but also pairs beautifully with roasted meats and roasted vegetables, making it a versatile addition to any holiday spread.
The recipe is straightforward: bake a simple corn‑bread, crumble it, then fold in sautéed onions, celery, shredded chicken and seasonings before a final bake. Serve hot, optionally ladled with a rich chicken gravy for extra indulgence.
