I have had this dish multiple times over the years at comfort and soul food restaurants all over the south. I knew that it probably wasn't that hard to make, but probably a bit more complicated than just slapping some chicken in a box mix of cornbread dressing (although this is probably a quick way to the finish line). More and more I'm trying to get layers of flavor into my cooking, and using a seasoned cornbread as the basis for this recipe gets everything off to a good start. I will admit to backing off on the seasonings ever so slightly, but really, season with your heart. Taste along the way. You'll know when it's right.
Note: I used a cast-iron skillet to cook my cornbread, as should you all. I used a big lasagne pan for the casserole dish - this makes A LOT. You can also use turkey instead, especially if you have a lot left over from the holidays.
Cornbread and Chicken Dressing
Adapted from Kimmy's Kreations
3 tablespoons unsalted butter
1 small green bell pepper, chopped
1 small sweet onion, chopped
3 stalks celery, chopped
6 cloves garlic, minced
4 teaspoons poultry seasoning
4 teaspoons granulated onion
4 teaspoons granulated garlic
2 tablespoons Badia Complete seasoning
In a large bowl, combine all dry ingredients and whisk to ensure all spices are evenly distributed. Add liquid ingredients and mix well. Grease a 9-inch round cake pan with melted butter, and pour in the batter. Bake for 18 to 20 minutes, or until a toothpick entered into the center comes out clean.
Cornbread and Chicken Dressing
Adapted from Kimmy's Kreations
3 tablespoons unsalted butter
1 small green bell pepper, chopped
1 small sweet onion, chopped
3 stalks celery, chopped
6 cloves garlic, minced
4 teaspoons poultry seasoning
4 teaspoons granulated onion
4 teaspoons granulated garlic
2 tablespoons Badia Complete seasoning
1 tablespoon kosher salt
1 (10½-ounce) can cream of chicken soup
1 (10½-ounce) can cream of chicken soup
1 (10½-ounce) can cream of celery soup
3 to 4 cups chicken broth
1 pan Seasoned Cornbread (below), crumbled
Meat from one rotisserie chicken, shredded
1 pan Seasoned Cornbread (below), crumbled
Meat from one rotisserie chicken, shredded
Kosher salt and freshly ground black pepper, to taste
3 large eggs
In a large skillet over medium-high heat, melt butter, then add bell pepper, onion, and celery, and sauté until soft. Add garlic and cook for another 30 seconds or so. Sprinkle with the seasonings and add the two cans of condensed soup. Add the chicken broth and mix well.
In a large bowl, combine the crumbled cornbread, the shredded chicken, and the soup mixture together. Add additional chicken stock if needed, and taste to see if additional seasonings are needed. Once thick, add the eggs and mix well. The mixture should be thick but jiggly. Pour into a casserole dish and cook at 375°F for 45 minutes.
In a large skillet over medium-high heat, melt butter, then add bell pepper, onion, and celery, and sauté until soft. Add garlic and cook for another 30 seconds or so. Sprinkle with the seasonings and add the two cans of condensed soup. Add the chicken broth and mix well.
In a large bowl, combine the crumbled cornbread, the shredded chicken, and the soup mixture together. Add additional chicken stock if needed, and taste to see if additional seasonings are needed. Once thick, add the eggs and mix well. The mixture should be thick but jiggly. Pour into a casserole dish and cook at 375°F for 45 minutes.
Makes 8 to 10 servings
Seasoned Cornbread
1¼ cup yellow cornmeal
1¼ cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ tablespoon poultry seasoning
½ tablespoon garlic powder
½ tablespoon onion powder
½ cup (1 stick) unsalted butter, melted
½ cup vegetable oil
1 cup buttermilk
2 large eggs
Melted butter, for pan
Preheat oven to 400°F.
Seasoned Cornbread
1¼ cup yellow cornmeal
1¼ cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ tablespoon poultry seasoning
½ tablespoon garlic powder
½ tablespoon onion powder
½ cup (1 stick) unsalted butter, melted
½ cup vegetable oil
1 cup buttermilk
2 large eggs
Melted butter, for pan
Preheat oven to 400°F.
In a large bowl, combine all dry ingredients and whisk to ensure all spices are evenly distributed. Add liquid ingredients and mix well. Grease a 9-inch round cake pan with melted butter, and pour in the batter. Bake for 18 to 20 minutes, or until a toothpick entered into the center comes out clean.
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