chicken and dressing

Cornbread dressing with chicken is a traditional dish served at holiday and family gatherings across the South. Crumbled homemade cornbread, sautéed vegetables, hard boiled eggs, shredded chicken are baked in a casserole dish until golden brown.

Southern Cornbread Dressing with Chicken

unsalted butter

celery

onion

cornbread

breadcrumbs (or two slices of day old bread, torn)

chicken broth (plus more as needed)

eggs (slightly beaten)

hardboiled eggs (chopped)

chicken

Salt and pepper (to taste)

Preheat oven to 450 degrees.

In large skillet, melt butter over medium heat. Add celery and onion and sauté for 15 minutes. Remove from heat and set aside.

Combine cornbread with the breadcrumbs in a large bowl. Pour in the chicken broth. Using a potato masher, begin mashing the bread – adding additional broth as needed – until the mixture is slightly soupy. 

Mix in raw eggs. Add hardboiled eggs, sautéed vegetables, and shredded chicken. Stir until all ingredients are well combined. Season with salt and pepper.

Pour cornbread mixture into a 9 x 13 x 2 inch casserole dish coated with nonstick cooking spray. Place dish on the middle rack of the oven and cook for 1 hour. You can broil for 5-10 minutes if the does not brown.

Remove from oven and let sit for 15 minutes before serving.

Cornbread Dressing (or "Chicken and Dressing") is a beloved, traditional Southern holiday side dish. This low carb remake is as close as it gets to the real thing. Dig in!

Low Carb Southern "Cornbread" Dressing

almond flour, sifted

pork

whey protein powder (unflavored)

oat fiber

tsp baking powder

garlic powder

onion powder

salt

Tbsp butter

Tbsp bacon fat

heavy whipping cream

water

tsp Amoretti Sweet Corn Extract (optional)

eggs

sage (optional)

cooked, shredded chicken (white & dark meat)

chicken broth

salt & pepper

Place a whole chicken in a large pot, add enough water to cover. (Be sure to check the cavity to remove the giblets and any packing material.)

Add 1 tablespoon of salt, and boil the chicken on medium high heat for 45 minutes or until done.

Once cool enough to touch, remove the skin and shred all the chicken into bite size pieces. Reserve.

Boil the remaining stock for about 15 more minutes to slightly reduce the stock for more concentrated flavor.  (If using purchased chicken stock, skip this step.)

Boil The Chicken

Preheat oven to 425˚F. If cooking in a cast iron skillet, preheat the skillet in the oven with 2 tablespoons of bacon fat.

In a large bowl, combine the dry ingredients and whisk well to combine: almond flour, crushed pork rinds, whey protein, oat fiber, baking powder, garlic powder, onion powder, and salt.

In a measuring cup, combine the heavy cream, water and the optional sweet corn extract. Mix well.

Beat 2 of the large eggs in a small bowl. (The third egg will be used later.)

To the dry ingredients, add the milk mixture, the 2 beaten eggs and the melted butter.

Stir to combine. Do not over mix.

Carefully add the batter to the preheated skillet. The oil should be hot and the batter should sizzle when added.

Bake at 425˚F for 25-30 minutes. Start checking at 20 minutes. A toothpick inserted into the center should come out clean with a few crumbs.

Allow to cool in the skillet.

Once cool enough to touch, break apart the cornbread into a very large mixing bowl.

Make The Cornbread

In a small skillet over medium heat, sauté the chopped celery and onions in a pat of butter for about 7-8 minutes or until they are until slightly browned.

Add a cup of chicken stock to the skillet and increase the heat to medium high. Cook until the broth has been reduced, then add another cup of broth to the pan and continue to reduce until there are only a few tablespoons of liquid in the pan with the vegetables. This concentrates the flavor of the aromatic vegetables and the chicken stock. (There should not be much liquid, but the pan should not be dry.)

Set aside to cool.

Prepare The Aromatics

Preheat oven to 400˚F.

To the large mixing bowl with the crumbled cornbread, add the shredded chicken and sautéed vegetables.

In a small bowl or cup, beat one egg well and add 1 cup of the reserved chicken broth to temper the egg. Mix well and set aside.

Add 2 cups of chicken broth to the dressing mixture and gently mix the dressing to combine.

Taste the mixture and season with salt and pepper to taste.

Pour the dressing into a well-buttered 9x13 casserole dish and distribute evenly.

Pour the egg/broth mixture evenly over the top of the dressing and use a spoon to gently combine the egg mixture into the dressing mixture. Remember that this cornbread will not absorb as much water as traditional cornbread, so don’t over do it.

Cover with foil and bake at 400˚F for 30 minutes. Carefully remove the foil and bake an additional 20-30 minutes or until browned.

Allow to cool for at least 15 minutes to firm up the dressing. Enjoy!

Assemble The Dressing

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The most viewed chicken and dressing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine