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Mama's Chicken & Dressing

Chicken & Dressing is a culinary must for any southern cook. Shredded chicken in a sage infused cornbread dressing.
Course Main
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 10
Author www.sanpasqualskitchen.com


  • 6 cups cornbread 1 8” skillet
  • 6-8 slices white bread toasted and crumbled
  • 1 whole small chicken
  • 2 carrots, 2 stalks of celery, and 1 onion halved to make stock
  • 1 cup celery diced
  • ½ cup onion chopped
  • ¼ cup butter
  • 1 tbsp salt
  • ¼ tsp black pepper
  • 2 eggs lightly beaten
  • 3 to 4 cups chicken stock
  • 2 tbsp rubbed sage more to taste


  • Make cornbread and simmer chicken covered in salted water with onion, carrots and celery until tender.
  • When chicken is tender remove it from the stock and let cool.
  • When the chicken is cool, remove the meat from the bone.
  • Preheat the oven to 350°. Sauté celery and onions in butter.
  • Crumble cornbread into a large mixing bowl and add toasted bread.
  • Add the celery and onion mixture, 3 cups chicken stock, 2 eggs, sage, salt and pepper and mix well.
  • Stir shredded chicken to the cornbread mixture.
  • Taste mixture and add more sage, salt or pepper if needed. Mixture should be very moist. Add more stock or water if the mixture seems to dry.
  • Spread mixture into a large casserole pan and bake at 400° for 45 minutes. The top should be slightly browned.
  • Let the dressing rest for 15 minutes and serve.