Cornbread Dressing

5 from 8 votes

A hearty Southern-style cornbread dressing packed with roasted chicken, smoky andouille sausage, and aromatic herbs — the perfect savory side for any holiday feast.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Keyword: cornbread, cornbread dressing

Servings:

Cost: $

Ingredients

1/2 cup Butter
3 cup diced Celery
2 cup diced Onion
1 Whole Roasted Chicken, shredded
2 Chicken Andouille Sausages, sliced
1/2 cup finely chopped fresh sage
12 cup Cornbread Crumbles cooled and loosely crumbled, preferably day-old; measure without packing
4 Large Eggs, slightly beaten
6 cup Chicken Broth or Stock up to this amount, added gradually as needed; the mixture should be very moist with no free liquid pooling
1 tbsp Ground Pepper
1 - 2 tbsp Better Than Bouillon Roasted Chicken mix with your chicken stock for maximum flavor, optional
1 - 2 tbsp Poultry Seasoning optional

Instructions

Preheat the oven to 400°F. Coat a 13- x 9-inch baking dish and an 8-inch baking dish with cooking spray.
In a large skillet over medium-high heat, melt butter. Add celery and onions and sausage, and sauté for 5 to 6 minutes or until onions are tender. Stir in sage and sauté for an additional 1 minute.
Measure the cooled cornbread crumbles loosely into a large bowl without packing them down.
Fold in the shredded roasted chicken, beaten eggs, freshly ground pepper, and sautéed sausage-celery-onion-sage mixture. Add the optional poultry seasoning and, if using, stir the bouillon into the broth. Pour in the broth gradually, mixing from the bottom and pausing to let the cornbread absorb it. Let stand for about 5 minutes, then add only enough of the remaining broth to make the mixture very moist and scoopable, with no dry pockets or free liquid pooling. You may not need all 6 cups. Do not taste after adding raw eggs.
Divide the cornbread mixture between the lightly greased 13- x 9-inch baking dish and the lightly greased 8-inch square baking dish.
Bake at 400°F for about 45 to 55 minutes, until the dressing is set and golden brown and a food thermometer reads at least 165°F in the center of each pan. Check both pans separately and keep baking any pan that has not reached 165°F.

Video

Notes

Prepare the cornbread and sautéed vegetables ahead, then refrigerate them separately until you are ready to assemble.
Do not taste the dressing mixture after the raw eggs have been added.
Check the center of each pan separately for at least 165°F; a golden top alone does not establish doneness.

Nutrition estimate: Nutrition is estimated per 1/8 of the full recipe, using about 1,070 g crumbled cornbread, 600 g plain skinless roasted chicken, two 78 g chicken-andouille links, salted butter and all 6 cups of regular chicken broth. The cornbread calculation uses AB’s recipe with an assumed baked yield of 1,200 g per batch. Optional bouillon and poultry seasoning are excluded. Actual amounts and brands will change the figures; the optional bouillon adds about 255–510 mg sodium per serving.

Nutrition