Cooked - Classic Southern Cornbread Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Classic Southern Cornbread Dressing

12.0

3.5 cups water

4 chicken thighs

1 medium unskinned yellow onion, halved

1 large head unpeeled garlic, cut in half lengthwise (through all the cloves)

1 whole green bell pepper

2 carrots

2 stalks celery

4 oz. unsalted butter

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon sugar

1 pinch of salt

1 tablespoon baking powder to a large bowl

2 eggs

2.5 cups buttermilk

6 cups crumbled cornbread

1 can cream of chicken soup

1 can cream of celery soup

½ cup diced celery

½ cup diced bell pepper

1 onion

4 cloves minced garlic

½ cup olive oil

1 teaspoon salt

½ teaspoon pepper

1.5 tablespoons poultry seasoning

½ teaspoon garlic powder

½ teaspoon thyme powder

Prepare homemade stock by placing water, chicken thighs, unskinned yellow onion, garlic, whole green bell pepper, carrots, and celery stalks into a large pot and boiling for an hour.
Strain stock. Dice and mince vegetables as directed and reserve.. Shred chicken off the bone and reserve.
Preheat oven to 350°F.
Melt butter in cast iron skillet.
Add ingredients to a large bowl and mix until smooth.
Bake for 20-22 minutes.
Allow to cool.
Sauté vegetables in butter until tender.
Add garlic and cook.
Add cornbread soup seasoning, reserved shredded chicken, and gradually add stock until moist.
Pour into a casserole dish and bake 40-45 minutes.
Allow to cool for 10 minutes before serving.

Course🍚Side Dish

Diets🥜Nut-free...

Category🥗Dressing

CuisineSouthern

OccasionsHoliday Meals🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 1h

Created 35 weeks ago

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