Nana’s Cornbread Chicken and Dressing

With turkey shortages on the rise this year, why not try a recipe with chicken instead?

Northerners make stuffing, Southerners make dressing.

Although both are delicious, I may be a little biased towards the Southern classic. Chicken dressing is actually a very popular Southern dish and is served all times of the year. That being said, it is absolutely a Southern Thanksgiving staple! I hope y’all can give it a try this year!

Chickens specifically bred for meat production, such as Cornish Cross or Rudd Rangers work great for this recipe. However, you don’t have to have a special breed. At my home, we occasionally cull excess roosters and use them in any recipe that calls for chicken.

Chicken Preparation:

Cook a whole chicken in the crock pot or roast it the day before.

Reserve all shredded meat and save the stock left behind. This will really add a wonderfully rich flavor! (Store bought rotisserie chicken works fine as well!)


Cornbread Recipe:

  • 1 cup self-rising cornmeal
  • ½ cup self-rising flour
  • ¾ cup buttermilk
  • 2 eggs; beaten
  • 2 Tb vegetable oil


Preheat in 400 F oven, and cook until done and brown on edges.


Dressing Recipe:

  • Cornbread (as prepared prior)
  • 7 slices oven dried white bread
  • 1 sleeve saltine crackers
  • 8 tbsp butter
  • 2 cups celery; chopped
  • 1 large onion: chopped
  • 7 cups chicken stock
  • 1 tsp salt; careful not to add too much
  • 1 tsp black pepper
  • 1 tsp dried sage
  • 1 tbsp poultry seasoning (optional- if you’re using meat from a farm raised bird, this will not be necessary)
  • 5 eggs; beaten
  • Shredded meat from one chicken (dark and white)



  • Preheat oven to 350 F.
  • In a large bowl, combine cornbread, dried white bread slices, and saltines. Set aside.
  • Melt butter in large skillet over medium heat. Add celery and onion; cook until transparent, 5-10 mins. Pour vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt and pepper to taste, sage and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons for gravy.
  • Pour mixture into a greased pan, 9 x 13 works great. Bake until dressing is cooked through, for about 45 minutes or so.


Mixture should be consistency of uncooked cornbread.

After about 15 minutes, stir dressing down from sides to cook uniformly.

Optional; add can of cream of chicken soup for added flavor.

Try using some of your own, farm raised meat this year or next! You’ll enjoy the reward of serving a farm to table dinner that impresses your friends and family! It pairs wonderfully with cranberry sauce, sweet potato casserole, and turnip greens!