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southern chicken cornbread dressing

authormichellehughes avatar
Recipe by
Michelle Hughes
@authormichellehughes
Verbena, AL

This is a recipe that was handed down to me by mother and to her by my grandmother. It's a family favorite every Thanksgiving. I usually double this recipe to feed my family during the holiday event.

yield 7 serving(s)
prep time 55 Min
cook time 45 Min
method Bake

Ingredients For southern chicken cornbread dressing

  • 2 c
    cornmeal
  • 7 lg
    egg
  • 1/4 c
    oil
  • 1 1/2 c
    milk
  • 2 Tbsp
    shortening
  • 2
    onions
  • 6
    chicken leg quarters
  • 2 tsp
    sage, dried
  • 3 tsp
    salt
  • 3 tsp
    pepper

How To Make southern chicken cornbread dressing

  • 1
    Make your Cornbread first. Preheat oven to 425. Put shortening in a cast iron skillet, heat on stove top until melted. In large bowl, mix one egg, 2 cups cornmeal, 1 1/4 cup milk, 1/4 cup vegetable oil, mix and place carefully in skillet. Cook 25-30 minutes until toothpick in center comes out clean.
  • 2
    Boil chicken until completely cooked. Peel chicken off bone after it cools, keep the left over juice.
  • 3
    In a large pan, crumble your cornbread. Add in finely chopped onions, sage, salt and pepper (to taste), 6 eggs, and peeled chicken. Slowly begin adding in leftover broth mixing and adding more broth until you can press your hand on top of mixture and it feels moist, but not overly soupy. (hint I keep a box of stove top on hand in case I overly fill with broth to bring back texture).
  • 4
    Place in oven at 350 degrees for 45 minutes.
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