A classic African American chicken and cornbread dressing made with shredded chicken and homemade buttermilk cornbread. Moist and full of flavor, this make-ahead side dish is perfect for holiday gatherings and Sunday dinners.
No Thanksgiving table feels complete without a generous helping of chicken and cornbread dressing. This family favorite was inspired by Marrekus’ mom’s version and has become a holiday staple in our home. It also shines at relaxed Sunday soul food dinners.
We used the White Lily Southern cornbread as our base, but use your favorite cornbread—homemade or store-bought—if you prefer. For a sweeter, yellow cornbread, a Jiffy-style recipe also works well.
If you’re looking for a vegetarian alternative, you can omit the chicken and make a cornbread-only dressing that’s just as comforting and flavorful.
What is Cornbread Dressing?
Dressing is a baked side dish similar to stuffing but cooked outside the bird. In the South, dressing is commonly made with crumbled cornbread instead of white bread and combined with cooked poultry, sautéed vegetables, herbs, and seasonings before baking until golden and fragrant.
What we love about this recipe
- Southern comfort: A soulful side dish that’s a go-to for Sunday supper and holiday feasts.
- Layered flavor: Tender shredded chicken, sautéed vegetables, and warm herbs like sage and poultry seasoning.
- Make-ahead friendly: Assemble ahead to reduce stress on busy holiday days.
Ingredients
A complete, measured ingredient list is included in the recipe card below.
- Cooked chicken: Use baked, poached, or rotisserie chicken—breast or thigh—shredded and well seasoned.
- Cornbread: Crumbled day-old cornbread works best to avoid sogginess. Two batches of Southern-style cornbread make the ideal base.
- The savory trinity: Green bell pepper, celery, and yellow onion form the flavor foundation.
- Cream soups: Cream of chicken and cream of celery add creaminess and help bind the dressing. Cream of mushroom is an acceptable swap for one can if desired.
- Seasonings: Kosher salt, granulated garlic and onion, dried sage, and poultry seasoning provide classic, comforting flavor.
- Chicken broth: Added gradually to achieve a moist but not soggy texture. Homemade stock can be used for extra depth.
How to Make Black Folks Chicken and Dressing
Full step-by-step instructions and timings are in the recipe card below.
Step 1. Make two batches of your favorite Southern cornbread and allow them to cool to room temperature.
Step 2. Crumble the cooled cornbread into a large bowl so it’s ready to absorb the soups, broth, and seasonings.
Step 3. Sauté diced onion, bell pepper, and celery in oil until softened, then fold the vegetables into the crumbled cornbread.
Step 4. Stir in the cream of chicken and cream of celery soups until the mixture is evenly moistened.
Step 5. Season with kosher salt, granulated garlic and onion, dried sage, and poultry seasoning, adjusting to taste.
Step 6. Gradually add 1 to 2 cups of chicken broth, stirring until the mixture is moist but not soggy.
Step 7. Fold in the shredded, seasoned chicken so it’s evenly distributed through the dressing.
Step 8. Mix thoroughly so the cornbread, soups, vegetables, seasonings, broth, and chicken form a uniform mixture.
Step 9. Transfer the mixture to a greased 9×13-inch baking dish, pressing and smoothing the top.
Step 10. Smooth the surface so the dressing bakes evenly.
Step 11. Bake at 350°F until the top is golden brown and the dressing is heated through, about 45 minutes. Let rest briefly before serving.
Tips for Chicken and Dressing
- Use day-old cornbread: Slightly stale cornbread soaks up flavors without becoming mushy. Bake it a day ahead if needed and leave it loosely covered.
- Taste as you go: Before final mixing and baking, sample and adjust salt and seasonings to suit your preference.
- Control moisture: Add chicken broth gradually until the mixture holds together but isn’t soupy. Reduce broth for a drier dressing or add a splash more for extra moisture.
- For a crispy top: Bake uncovered so the top browns and crisps slightly.
What to Serve with Chicken and Cornbread Dressing
This dressing pairs beautifully with roast turkey, glazed ham, mac and cheese, green beans, black-eyed peas, and collard greens—classic Southern accompaniments that round out a holiday or Sunday meal.
Make Ahead in Time for Thanksgiving Day
- Bake cornbread 1–2 days ahead and store at room temperature to dry slightly.
- Shred cooked chicken and sauté the vegetables in advance, then cool.
- Combine the cooled ingredients, transfer to a greased 9×13-inch dish, cover tightly, and refrigerate up to 24 hours.
- When ready, let the dish sit at room temperature for 20 minutes while the oven preheats, then bake until golden and heated through.
How to Store Leftovers
Allow the dressing to cool to room temperature before storing. Place in an airtight container or cover the baking dish tightly with foil. Refrigerate for 3–4 days.
- To reheat, warm in a 350°F oven for 20–30 minutes. Cover with foil or add a splash of chicken broth if it seems dry.
Freezing cornbread dressing
Portion into freezer-safe containers and freeze for 2–3 months. Thaw overnight in the refrigerator and reheat in the oven until hot.
Commonly Asked Questions
They’re similar but not identical. Stuffing is typically cooked inside the turkey, while dressing is baked separately. Both can use cornbread as a base, but ingredients and seasonings often vary.
Before baking, it should be moist enough to hold together when pressed but not swimming in liquid. Add broth gradually until you reach a pleasant, cohesive texture.
📖 Recipe
Chicken and Dressing Recipe
Krysten Wilkes & Marrekus Wilkes
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Ingredients
- Nonstick cooking spray or vegetable oil, for greasing
- 2 tablespoons neutral oil (vegetable or canola)
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 rib celery, diced
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of celery soup
- 1 teaspoon Diamond Crystal kosher salt (reduce to ½ teaspoon if using another salt)
- 1 teaspoon granulated garlic (reduce to ½ teaspoon if using garlic powder)
- 1 teaspoon granulated onion (reduce to ½ teaspoon if using onion powder)
- 1 ½ teaspoons dried sage
- 1 ½ teaspoons poultry seasoning
- 6 cups crumbled cornbread (about two batches of Southern cornbread)
- 2 ½ cups cooked, shredded chicken (well seasoned)
- 1 ½ cups chicken broth, plus up to ½ cup more if needed
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and celery and cook until softened, about 5–6 minutes. Remove from heat.
- In a large bowl, combine crumbled cornbread, cream of chicken soup, cream of celery soup, and the sautéed vegetables until evenly mixed.
- Add kosher salt, granulated garlic, granulated onion, sage, and poultry seasoning. Stir and adjust seasoning to taste.
- Fold in the shredded chicken.
- Gradually add chicken broth until the mixture is moist but not overly wet. Add more if you prefer an extra-moist dressing.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Bake 45–50 minutes, or until the top is golden brown.
- Let the dressing cool slightly before serving.
Notes
Nutrition
Carbohydrates: 70 g
Protein: 16 g
Fat: 18 g