Katie's Chicken Cornbread Dressing
Ingredients
- 4 whole boneless skinless chicken breast
- 1 onion
- 1 bell pepper
- 2 ribs celery
- salt, red pepper & black pepper to taste
- 3 boxes Jiffy cornbread mix (follow directions when preparing)
- 3 eggs
- 2 slices of toast
- 1 cup cooked rice
- Paprika
Step-by-Step Instructions
- Put chicken, onions, bell pepper, celery, salt, red pepper and black pepper in about 1 gallon of water. Let it cook until chicken is falling apart and the water has gone down enough to have a good stock, about 1 to 1.5 hours.
- While the chicken is cooking, prepare cornbread mix - I use 3 boxes of Jiffy according to package directions. Let it cool, then crumble it into a large bowl.
- When chicken is tender and falling apart, remove from heat. Pour the chicken and the stock into the bowl with the crumbled cornbread. Stir well, breaking up the chicken into bite-sized pieces.
- Let the mixture cool down a little, then add the eggs, crumbled toast, and the cooked rice. Mix all together until well combined.
- Pour mixture into a greased 13 x 9 inch baking pan (or use 2 smaller pans if needed). Sprinkle the top with paprika for color.
- Bake at 350°F for 30 minutes until set and lightly golden on top.
Common Problems and Solutions
Q: Can I use a rotisserie chicken instead of boiling my own?
A: Yes! Use a rotisserie chicken and about 4 cups of chicken stock or broth. You'll miss out on some of the depth of flavor from simmering the trinity with the chicken, but it's a good time-saver.
Q: Why is my dressing too dry?
A: Make sure you have enough chicken stock in the mixture - it should look quite wet before baking, almost like a thick batter. The cornbread will absorb a lot of liquid as it bakes.
Q: Can I make this ahead?
A: Absolutely! Assemble the dressing and refrigerate overnight, then bake the next day. You may need to add 5-10 minutes to the baking time if it goes in cold.
Tips and Techniques
Don’t rush the chicken cooking step - you want it falling-apart tender and a rich, flavorful stock. The stock is what makes this dressing moist and delicious. If your mixture seems too thick before baking, add a bit more stock or chicken broth.
Ingredient Substitutions
- Jiffy cornbread mix: homemade cornbread or other boxed cornbread mix
- boneless skinless chicken breast: bone-in chicken pieces or a whole chicken
- cooked rice: can be omitted if preferred
Equipment Needed
- Large stock pot or Dutch oven
- Large mixing bowl
- 13 x 9 inch baking pan
- Wooden spoon for mixing
Historical Context
Cornbread dressing is a Southern staple, especially at holiday tables. The Louisiana version often includes rice as a nod to our Cajun heritage where rice is king.
