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This Thanksgiving dressing recipe is easy to make for your Thanksgiving Day holiday even if you are a beginner! This cornbread dressing recipe is a southern classic that uses chicken and has been in my family as long as I can remember. It makes the perfect old fashioned side dish for any holiday dinner or social gathering.
I could fill up on dressing alone. It’s one of my favorite foods in a holiday meal menu!
Since you love dressing as a side dish, you’ll love this easy to make recipe. And best of all it’s a simple make-ahead dish that taste’s even better the next day.
Here in the south, we call this recipe cornbread dressing, but I know friends from other areas refer to this recipe as a stuffing. I suppose it’s where you grow up as to whether you want to call it a Thanksgiving dressing or a stuffing. Either way, it’s appetizing!
Before we begin I feel I should tell you. Neither my mom nor my grandma either one, to my knowledge, ever measured ingredients when making a recipe.
This old fashioned stuffing recipe was just one of those. No measurements, only simple made from scratch homemade ingredients. Their way to make sure it tasted right, was to do a “taste test” with a spoon before it went into the oven.
So I did just this very thing. Taste testing while keeping careful notes. And with much trial and error, I have been able to get precise measurements just for you.
Contents
How To Make Thanksgiving Dressing With Chicken
STEP 1: Make ahead – Cornbread and Biscuits
For the best taste, the bread for this made from scratch stuffing, should be “day-old-bread.” So cook both biscuits and cornbread the day before you plan to cook the dressing. Store bought light-bread can be used, but it will not taste as good.
Allow them both to set out, at room temperature, overnight. I did cover mine with a clean towel as I remember my mom doing.
Next morning, in a large mixing bowl, crumble homemade cornbread and biscuits into small pieces and set aside.
These don’t necessarily have to be bite-size. The cornbread will crumble into tiny pieces easily and you can tear biscuits into smaller pieces.
STEP 2: Boil Chicken
In a sauce pan, boil chicken until is it fully cooked. Remove from pan and allow to cool. Then using a fork, shred it into small pieces.
STEP 3: Saute Onions and Celery
In a cast-iron skillet, saute chopped celery and onions in real butter until both are tender. Pour into crumbled bread crumbs and mix well.
STEP 4: Combine Additional Ingredients
Add shredded chicken, poultry seasoning, and salt and mix all together. Add chicken broth slowly being careful not to make it too wet or it will be “doughy.”
It should be a consistency that holds it’s shape when you squeeze it in your hand.
This recipe makes a really good sized side dish. So be sure to use a large casserole dish for baking. I use this old vintage Corning Ware dish I’ve had for years. But I’ve also used these Pyrex dishes too. It really depends on what else I’m cooking.
Pour into a large buttered casserole dish and bake at 350° until bread crumbles are brown on top. About 1 hour.
Can I Make Thanksgiving Dressing Ahead?
Yes! This recipe is easy to make ahead two different ways. And actually, I prefer day-old dressing over fresh from the oven. The ingredients have had time to marinate well and to me, it tastes even better.
Here are both ways to make this recipe ahead. All you need to do is follow this recipe, and cook it the day before or even 2 days before and keep it in refrigerator.
- Follow recipe and don’t bake it. Simply place it in a covered casserole dish and put it in the refrigerator overnight. Next day, remove and bake until brown on top.
- Go ahead and bake. Allow to cool at room temperature, then cover and place in refrigerator. The next day, place it in the oven on 250° and reheat. It tastes wonderful!
The second way reminds me of having holiday left-overs. I’ve always thought Thanksgiving dinner or even Christmas dinner left-overs tasted better the next day. Even the turkey.
How Long Can Dressing Be Refrigerated?
This homemade Thanksgiving dressing recipe will keep in the refrigerator safely for 4 days if covered. This means you have until Monday to enjoy your homemade dressing.
Then it will store in the freezer for up to one month. Yum!
Other Delicious Holiday Recipes
- How To Cook A Juicy Turkey
- Sauteed Green Beans with Garlic and Onions
- Southern Fried Potatoes
- Oven Roasted Carrots
Yield: 12-15
Old Fashioned Thanksgiving Dressing Recipe
This Thanksgiving dressing recipe is easy to make. It's a family tradition to serve this delicious side dish at all our Thanksgiving and Christmas holiday meals. Its a simple ingredient recipe that is perfectly moist and full of flavor.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Ingredients
- 1 10-inch Pan of Homemade Cornbread
- 20 Biscuits, homemade or canned
- 1/2 Cup Onion chopped
- 1.5 Cups Celery chopped
- 6 Tbs. Real Butter
- 2 tsp. Poultry Seasoning
- Pinch of Salt (optional)
- 1 large Chicken Breast, boiled and chopped
- 1 Cup Chicken Broth
Instructions
- Day before, bake both biscuits and cornbread. Set aside to cool at room temperature overnight.
- Boil chicken breast in pan , when done, shred and set aside.
- In a cast-iron skillet, saute onions and celery with 3 Tbs butter until tender.
- While vegetables are sauteing, crumble both cornbread and biscuits in a large mixing bowl, set aside.
- Pour sauteed vegetables over bread crumbles and mix thoroughly.
- Add shredded chicken, poultry seasoning, and salt. Mix well.
- Slowly add chicken broth, mixing well until mixture holds a form. NOTE: Do not add too much broth, dressing will be doughy.
- Place additional 3 Tbs butter in bottom of large casserole dish, pour in dressing, bake at 350° for 1 hour. Or until brown on top.
Notes
If you need to save time in the kitchen. This dressing recipe is easy to make ahead. You have a choice:
1) Bake ahead and place in refrigerator overnight, reheat the next day
2) Mix all ingredients together in casserole dish, place in refrigerator overnight and bake the next day.
Nutrition Information:
Yield:
15Serving Size:
1
Amount Per Serving:Calories: 355Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 23mgSodium: 619mgCarbohydrates: 39gFiber: 2gSugar: 3gProtein: 9g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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