Cornbread Dressing with Chicken

8 servings Prep: 30 m Cook: 1 h 30 m Total: 2 h Intermediate
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An old-fashioned cornbread dressing with tender boiled chicken, mashed chicken liver, and the holy trinity, all mixed with crumbled cornbread and hard-boiled eggs. This classic Louisiana dish uses a clever cornbread shell technique for a beautiful presentation—perfect for Sunday dinner or holiday gatherings.

Ingredients

8 servings
  • 1 chicken fryer
  • 1 chicken liver (mashed)
  • 1 onion
  • 1 bell pepper
  • 4 shallots
  • 3 stalks celery
  • 2 chicken bouillon cubes
  • 1 package cornbread
  • 3 boiled eggs, chopped
  • Salt and pepper to taste (or use Tony's Creole Seasonings)

Step-by-Step Instructions

  1. Remove the skin and fat from the chicken.
  2. In a large soup pot, add water and boil until the chicken falls apart, about 1 to 1.5 hours. While it is boiling add the onions, bell pepper, celery and shallots to the pot. You may have to add some water as the chicken boils.
  3. Once the chicken meat starts to fall off the bone, remove the chicken from the pot and shred the meat off the bones. Add the chicken meat back into the pot, along with enough water to make it slightly soupy, and then add the bouillon cubes and the mashed chicken liver. Stir and continue to cook together until all ingredients are blended, about 10 minutes.
  4. While the chicken is cooking, make a regular cornbread (no sugar) in a 9x13 pan. Once baked, scoop out the cornbread leaving the rim and the bottom intact in the pan, this will be the crust for your dressing. Reserve the scooped out cornbread. Preheat oven to 400 degrees Fahrenheit.
  5. Mix the chicken mixture and the crumbled cornbread, adding the chopped eggs last. Season to taste. The dressing mix should be moist. Pour back into the cornbread shell and bake for 15 to 20 minutes until golden on top.

Common Problems and Solutions

Q: Why is my dressing too dry?

A: The chicken mixture should be slightly soupy before mixing with the cornbread. Make sure you have enough of the cooking liquid when combining everything. The final dressing should be moist but not watery.

Q: Can I leave out the chicken liver?

A: You can, but the liver adds a deep, rich flavor that's traditional in old-fashioned dressings. If you're not a fan, you can skip it, though the flavor will be a bit lighter.

Q: How do I know when the chicken is done boiling?

A: The meat should be falling off the bone and shred easily with a fork. This usually takes 1 to 1.5 hours of gentle boiling.

Tips and Techniques

Boil the eggs while the chicken is cooking to save time. Make sure to season well with salt and pepper (or Tony’s) as cornbread can be bland without enough seasoning. The dressing should be moist when you pour it into the cornbread shell—it will firm up as it bakes.

Ingredient Substitutions

  • chicken fryer: 3-4 pounds chicken thighs or a whole chicken cut into parts
  • chicken bouillon cubes: 2 teaspoons chicken bouillon powder or 2 cups chicken stock (reduce water accordingly)
  • package cornbread: homemade cornbread made in a 9x13 pan

Equipment Needed

  • Large soup pot or Dutch oven
  • 9x13 inch baking pan
  • Large mixing bowl

Historical Context

Cornbread dressing is a Louisiana Thanksgiving and Sunday dinner staple, with families passing down their own versions through generations. The use of the cornbread pan as a serving shell is a clever presentation technique that keeps the dressing moist while giving it a beautiful crust.