Homemade Chicken Dressing

A delicious homemade chicken dressing perfect for Thanksgiving, featuring cornbread, chicken stock, and a blend of savory seasonings.

By @cupcakenaround

Original recipe source

Homemade Chicken Dressing

Cook time: 60 minutes

Servings: 12

Ingredients

  • 1 pan day-old cornbread
  • 3 to 4 large chicken thighs
  • 0 Creole seasoning
  • 0 garlic and herb seasoning blend
  • 0 smoked paprika
  • 0 fresh thyme
  • 0 fresh rosemary
  • 0 fresh sage
  • 0 celery stalks
  • 1 onion
  • 6 cups cold water
  • 1 Tbsp chicken bouillon powder
  • 0 shredded chicken
  • 1 stick butter
  • 1 green bell pepper
  • 1 onion
  • 2 celery stalks
  • 1 tsp Nature's Seasoning
  • 1 tsp dried sage
  • 1 tsp poultry seasoning
  • 1 pan day-old cornbread
  • 0 sautéed vegetables
  • 0 reserved shredded chicken
  • 1 to 2 cans Cream of Chicken condensed soup
  • 0 Southern Blend Poultry Seasoning
  • 0 dried sage
  • 0 traditional poultry seasoning
  • 3 cups homemade chicken stock
  • 0 butter

Instructions

  1. Prepare in advance: One pan of day-old cornbread.
  2. Add 3 to 4 large chicken thighs, seasoned with Creole seasoning, garlic and herb seasoning blend, and smoked paprika, fresh thyme, rosemary, sage, a handful of celery stalks, 1 quartered onion, 6 cups cold water, and 1 tablespoon chicken bouillon powder to a large pot. Bring to a boil, cover, and let simmer on medium-low for 1 hour.
  3. Remove and shred chicken, discarding the skin and bones. Strain the vegetables and herb stalks and set the stock aside for your dressing mix.
  4. Preheat oven to 375°F.
  5. Add 1 stick (1/2 cup) butter to a skillet on medium heat. When the butter has melted, add 1 small chopped green bell pepper, 1 small chopped onion, and about 2 stalks of chopped celery. Add 1 teaspoon each of Nature's Seasoning, dried sage, and poultry seasoning. Sauté the vegetables about 5 minutes, or until tender.
  6. Mix one 10" pan of day-old cornbread, sautéed vegetables, reserved shredded chicken, 1 to 2 cans of Cream of Chicken condensed soup, seasonings to taste (Southern Blend Poultry Seasoning, dried sage, and traditional poultry seasoning), and 3 or more cups of homemade chicken stock, added 1 to 2 cups at a time, until your desired consistency is reached.
  7. Add dressing mixture to a buttered 10-inch or 12-inch cast iron skillet or 9x13 casserole dish.
  8. Bake uncovered for 45 minutes to 1 hour, or until light golden brown and edges are golden brown and sizzling.
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