Chicken and Dressing – A Secret Family Recipe

Ultimate comfort food anyone? Yes please! Chicken and Dressing is a Thanksgiving and Christmas classic. An irreplaceable dish at your holiday table for sure! Let’s be real for a sec, sometimes dressing can be dry, bland and lacking some oomph. Not anymore my friend!

Let me introduce you to my family secret recipe for Chicken and Dressing! This Dressing recipe is like no other. A dish that is delicious, moist and packed with flavors that will make your tastebuds super happy.

chicken and dressing pinterest graphic

A Recipe Rich with Flavor and History

This particular recipe is special to our family. Passed down from my husband’s Great Grandmother Spann.

picture of grandmother spann

Grandmother Spann was known as an expert in preparing. She put things in jars, pickled vegetables and prepared well in advance so her family had fresh foods throughout the desolate times of World War II. She would reuse and remake plain old things into lovely things for her daughters. And the most amazing thing about Grandmother Spann is that she had 9 kids! Can we say hero?!

Enjoy this timeless recipe made with love for generations. I hope your family loves it as much as mine does!

Tips for the Best Chicken and Dressing

Use buttermilk in place of milk

The recipe on the package calls for milk. Use buttermilk instead. This gives it a fantastic flavor!

whip eggs and buttermilk

Add in the cornbread mixes and stir until combined.

mix the cornbread packages together

Saute chopped onion and celery

In a frying pan, melt a tablespoon of butter and toss in your chopped onion and celery. Add some parsley for flavor. Cook for 2-3 minutes on medium heat.

chop onion and celery

Cube 5 slices of bread

I used regular honey wheat bread but you can use any sliced bread of your choice.

cut 5 bread slices into cubes

Crumble Cornbread Bake into a large pan

add cubed bread to cornbread

Add chopped onion and celery sautee, melted butter, and chicken soup.

 

add chopped celery and onion

Next, spread shredded chicken over the cornbread and other add ins.

add shredded chicken

Now it’s time to spice it up. Add your seasonings. I did 2 tsp of each seasoning!

add seasonings

Once everything is seasoned to taste pour on the 4 beaten eggs. Now you are ready for the oven.

oven ready chicken and dressing

After about 1.5 – 2 hours, depending on your oven you will have a nice golden brown, delicious chicken and dressing ready to enjoy!

chicken and dressing fresh out of oven

chicken and dressing ready

finished chicken and dressing

Need more recipe inspiration? Check out our amazing Sweet Potato Casserole, another secret family recipe favorite!

Grandma Spann's Chicken & Dressing

Savory and delicious home made chicken and dressing is sure to be your family favorite for Thanksgiving. This recipe has been loved by my family for generations now it can be yours too!

Course Side Dish, Stuffing
Cuisine American, Thanksgiving
Keyword Dressing, Stuffing
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes

Ingredients

  • 1 whole Chicken fryer, thawed keep broth after boiled
  • 2 pkg Martha White's Gladiola yellow cornbread mix
  • 1 1/3 c Buttermilk
  • 2 eggs Beaten
  • 4 eggs Beaten
  • 4-5 slices White bread, cubed
  • 1 can Cream of chicken soup 10.75 oz
  • 1 stick Bbutter
  • 1 1/2 c Celery, chopped
  • 1 1/2 c Onion, chopped
  • 1-2 tsp Sage
  • 1-2 tsp Poultry seasoning
  • 1-2 tsp Salt
  • 1-2 tsp Pepper

Instructions

Chicken Boil

  1. Boil the entire chicken fryer with a pinch of salt. Save the water, this will become your chicken broth

  2. Debone the chicken and set aside. Trash the bones

Cornbread Bake

  1. While chicken is boiling, preheat oven to 375 degrees and mix the cornbread according to the instructions

  2. Whisk 2 eggs and buttermilk together. (the mix calls for milk, but use buttermilk for flavor)

  3. Add 2 cornbread packages and mix

  4. Pour into a baking pan and bake for 18 minutes

  5. Once the cornbread is done, set aside and lower oven temperature to 350 degrees

Vegetable Saute

  1. While chicken is boiling and cornbread is baking, in a frying pan sauté 1 T of butter, onion and celery for 3 minutes on medium heat

  2. Let sauté mixture cool and set aside

Dressing Mixture

  1. In a large pan crumble cornbread

  2. Add cubed bread, cream of chicken soup, 1 stick of melted butter, celery and onion mixture, and chicken

  3. Sprinkle in 1 tsp of each seasoning: sage, poultry seasoning, salt and pepper

  4. Pour broth all over the cornbread mixture. Keep adding broth until mixture is fairly soupy (this makes your dressing moist)

  5. Taste and add more of any seasoning if needed

  6. Stir in the 4 beaten eggs after dressing is seasoned to taste

  7. Bake at 350 for 2 hours or until browned on top

Have you seen our Sweet Potato Casserole recipe?  A secret family recipe just for you!

 

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