Southern Cornbread Chicken & Dressing

One of my mother’s signature dishes that she is known for in our family and extended family and friends is her Southern cornbread dressing.  There’s nothing Stovetop stuffing about this one, no way!  Made from crumbled up cornbread, it’s a simple, yet deliciously satisfying side dish for Thanksgiving and Christmas.  We have it every single year.  I grew up on this stuff.

This was a good opportunity to take notes and write down another one of mom’s recipes that resides in her head. This is yet one more recipe that my sister, niece, and I have never made.  So, now I get to document it for all of you too.  I’m not sure if everyone will love this, but we sure love our dressing in the South made this way.  It’s a big hit in our family!

black skillet

Start with a medium iron skillet to cook the cornbread in.  You’ll want to drizzle a little oil (I prefer canola) in the bottom of the pan and heat it in the oven while you whip up the cornbread batter to pour in.  This makes for a crisp crust!

Iris’s Southern Cornbread

1 1/2 cups self-rising corn meal (mom uses white) (just found out from mom that self-rising cornmeal has salt in it).  I did not know that!

1/2 cup self-rising flour (just found out from mom that self-rising flour has salt in it).  I did not know that!

1 egg

1 1/4 cup buttermilk

Pour into iron skillet.  Heat oven to 400* and bake 30 min. or until golden brown.

Southern cornbread

You can bake up the cornbread ahead of time and set aside to cool.

chopped celery

Chop up 3 stalks celery.

Onions

Slice and chop one large onion.

Chopped onions

Chop well

sautee onions

Sautee celery and onion until soft.

break cornbread

Break up cornbread in small pieces in a large pan.

add wheat bread

Add 2 to 3 slices of wheat bread (or white if you’re feeling crazy!). :)

break up

Take a large spoon and start breaking it up further, until it’s crumbly texture.

Knorr chicken stock

Of course, I used Knorr’s Homestyle chicken concentrate Homestyle Stock in this recipe and added the celery water as well as any chicken broth that the chicken was cooked in to add to the water.  We used one chicken stock concentrate from Knorr and 4 cups water/broth mixture.

add broth

Begin pouring in the stock and you’ll need 3 to 4 cups.  Add until heavily moistened.  When you bake this, a lot of the broth will cook out, so you want to keep it moist.  We added approximately 4 cups chicken stock.sage

Add sauteed onions and celery.  Add 1/2 tsp. sage (optional, if you don’t like this herb).

stir together

Mix well with a big spoon.  The mixture will be very wet and soupy and that is what you want.

add in pan

Pour it all into a large baking pan.  This is a large flat French cookware piece.

add chicken

Then add pieces of cooked chicken, again optional, but I love it best with chicken added.  You won’t need any more than 1 chicken breast or even dark meat chicken, cut up and added.   Press it down into the dressing.

ready to bake

Ready to bake.   Bake at 400* for 45 minutes and you’ll have this!

cornbread dressing

Golden brown Southern cornbread chicken and dressing.

dressing with gravy

Mom made a little gravy for this too and it was really good!

So, I have to know?  Do you other Southern girls make dressing like this??  It’s really not hard to make now that I’ve watched her do it.  Really pretty easy to put together and it feeds a lot of people.

Southern Chicken Cornbread Dressing

Bake cornbread recipe (above) set aside

Chop celery and onion (3 stalks celery and 1 large onion)

Sautee in saucepan until soft.

Cook 1 chicken breast in water, debone and chop or any other chicken piece you have.

Crumble up entire cornbread into large pan.  Add 3 to 4 slices wheat bread (or other bread) to the mix.  Press down with a large spoon to break it all up into smaller crumbles.

Add sauteed onion and celery back to the pan.

Begin adding broth, approx. 4 cups.  You’ll want the bread all covered and very moist.  Soupy texture.

Add 1/2 tsp. sage (optional)

Mix well.  Pour into large baking pan

Bake at 400* for 45 minutes.

Eat and Enjoy!

Let me know if you’ve made dressing like this before or if you think you might try it out!  I’d love to hear!

Here’s some more exciting news!  I’ve got cookbooks from Chef Marco Pierre White to givaway to one of you, along with a yellow Knorr apron, like I’m wearing below.  I’ll be giving away a couple more on a future Knorr recipe post too.  Just leave a comment if you’d like to win this little giveaway!

 


- Rhoda


Comments

  1. Rhoda,
    I find it interesting that there is no oil in your mother’s cornbread.
    I have three different recipes that I have used and they all have some kind of oil in them. Maybe I will try your Mom’s and see if it compares. My recipes don’t use buttermilk.
    I look forward to your blog everyday!

  2. You look pretty in yellow. I think I’ll do this stuffing for Thanksgiving. I’ve been asked to bring stuffing as we are invited somewhere, the hostess does not like to stuff her turkey.

  3. Hi Rhoda! this is how I make dressing too. I agree, it’s not that difficult, but I only make it twice a year, Thanksgiving and Christmas. I enjoyed the pictures you posted of your mother’s hands at work.

  4. Judy Clark says:

    Hi Rho:

    Great receipe. I make my dressing the same way which is always a hit. Everyone in the family ask me to make it during the holidays. Such a sweet picture of your Mama’s hands. She is such a lovely lady. Knorr products are great. I have been using the beef and chicken stock lately. It is actually much better in soups that the canned broth.

  5. Hmmmm….not sure how I feel about this recipe! It sounds unique, LOL! It doesn’t seem like a side dish with the chicken in it….it seems more like a casserole. I like chicken divan, which is topped with crumbled cornbread, so maybe this is okay, too!

    Thanks for the opportunity for the apron and cookbook.

  6. Growing up in GA, we always made our dressing like this…sans the sage. We’re probably the only family that doesn’t like the taste of sage. For me, it overwhelms the dish. Dressing has always been my favorite part of Thanksgiving dinner!

  7. Yeah, just in time for the holidays….I’ll definitely being trying this one!! Thanks for sharing!

  8. That looks delish! I am used to my mothers stuffing (which I love) but am always looking for something to try–so I will try this!!
    Count me in on the give away too!! Who doesn’t love an apron and a cookbook!!

    Thanks Rhoda!!

  9. Morning Rhoda,

    I am a stuffing freak! I could eat the stuff every day and never tire of it. Your Mom’s recipe looks yummy.

    Hugs to your Mom and tell her thanks for sharing. Hope you are well!

    Enjoy the day

    Janet xox

  10. Yes, my dressing is made very much like this. I use biscuts instead of bread. I’m known as the cornbread queen in my circle of family and friends (I make it several times a week), and I’m wondering if you didn’t leave out the salt? I SLOWLY count to five while shaking a salt shaker….say that 3 times fast!!!! Did you know that you can make your cornbread and biscuts a week ahead of time, then crumble them and freeze until ready to use? Saves a lot of time!

    • Hey, Susan. I just double-checked with mom and she said that self-rising cornmeal has salt in it. That is something I didn’t know, but now I do! I added it in the notes above.

  11. I’m a Missouri girl, but I make stuffing like my hubby likes– the way his mother makes it. I have a special place in his heart when I do that.

    I use white bread pieces, eggs, onions, celery, chopped up turkey innerds, lots of the turkey broth from cooking those innerds, and poultry seasoning. We like it moist, mOiSt, MOIST!

    Loved all these photos. Spectacular memory you made today, girl!

  12. Sharon Avinger says:

    Thank you, Rhoda! Yes, our dressing is much the same as your Mom’s. My Mom always makes the dressing and giblet gravy, but she is 89 now and I need to learn how to do this! Everyone comes to our home for Thanksgiving now. I will print out your Mom’s recipe and keep it .Love the photos with your Mom’ beautiful hands in them! Again, thank you for this post. I’d love to win the cookbook and apron.

  13. mine is similar, it was my Mama’s recipe, I add eggs and milk to the mixture and I keep it moist with chicken broth. We don’t let it set up. It is served with giblet gravy and rice. My son came on thanksgiving and wrote it down so he could make it. I also loved seeing your Mom’s hands. This is the time of year that I really miss my Mama. Give yours an extra hug.

  14. cheryl miller says:

    Love that splash of color with the apron and what a yummy looking stuffing dish.

  15. Thanks again for sharing. Our southern Mother passed away over 15 years ago & we haven’t had chicken & dressing since. No good cornbread either ’cause she, or we, never wrote anything down. Most of her recipes were in her head too. She was a great cook & we still miss her wonderful meals. I’m heading to the store to buy some self-rising flour & meal (got the Knorr’s already). We’re going to have this southern treat for supper tonight. Can’t wait for Thanksgiving!

  16. Sherry Lykins says:

    Great recipe! Thanks for the giveaway!

  17. One word for the recipe – a big fat YUM. Also, I love your mother’s hands They look a if they are taking such care in preparing the dish. Sign me up for the giveaway. That would be fun to win.

  18. Your mom has beautiful hands that have comforted and fed her family for many years. The cornbread and dressing are made with love. Lucky you!

  19. I love cornbread dressing! I like mine a little dry with crust and served with gravy. Thanks so much for sharing your mother’s recipe! Perhaps you’ll consider putting together a collection of her recipes!

  20. That recipe reminds me of my Grandmother’s recipe. That chicken tastes so good cooked into the dressing. And you could add cream of mushroom soup and cheddar cheese to the top for some tasty Poulet! That is a dish I had never heard of until I moved to Decatur and it is served at several restaurants around here. When I first had it, I said, well this is just chicken and dressing with soup and cheese on top with a fancy French name!! I love hearing about your parents! I am sure you all by blessed by being together!

  21. I grew up in South Carolina, and my mother made a similar dressing with the exception that she always put cream of celery or cream of mushroom soup in hers as well as some melted butter. She always had me taste it to see if it had enough sage, and in my opinion, the more the better!I think it’s wonderful that you are writing down your mother’s recipes. Her hands won’t always be there to guide you in cooking those family dishes. Count me in your giveaway. I’m messy in the kitchen and need a new apron!

  22. Rhonda –

    My husband & I make cornbread dressing every Thanksgiving and then again at Christmas. It’s a tradition at our house. We got a recipe from a friend of mine about 15 years ago and have made same dressing as long as we have been married. (about 15 yrs). My family loves it and my 2 daughters can’t wait to eat it. But, this looks very similar, except we don’t use any meat in ours. I think I may try your recipe except no meat. We like our meat on the side…LOL

    • Lisa – we always had both – meat in the dressing and on the side – never too much!

    • Lisa, my mom usually makes 2 versions of this too, with and without chicken. I happen to love it stuffed with chicken pieces, so we went with that one.

  23. Thank you so much for sharing this recipe and the pictures. It brought tears to my eyes remembering my mother and my grandmother making dressing for almost every occasion we had – didn’t have to be a special holiday – just whenever we got together. My dad can’t eat onions, so they always made 2 seperate pans of dressing – one with onions and one without.

    Also the cornbread looks exactly like theirs too. Can’t help but love growning up in the South – especially Alabama.

    Thanks again for sharing

  24. I don’t use any loaf bread or sage in my dressing but the rest of the recipe is the same. I make it the way my mother and grandmother did. In my rather large Southern family, I have never seen anyone use loaf bread in dressing. I was taught that using sandwich bread was making “Yankee” stuffing :-). Thanks to your mom for sharing her recipe.

  25. I love dressing like this! I’ve never made it but I’m fairly certain its about the same as my mom’s.

  26. I don’t think you will ship that heavy looking cookbook all the way to Australia, but I just wanted to say this recipe looks wonderful & I can’t wait to try it. Also – your mother has amazing hands, I thought it was the best part of your whole post! :)
    xx

    • Thanks, Mrs. BC! Everytime I post my mother’s hands, it gets the same response. Everyone loves her hands. I did chicken & dumplings this summer and almost every comment was about my mom’s sweet hands!

  27. I think dressing recipes get everyone’s memories going & every family has their own version of dressing and stuffing. This happens to be the way my mom has made it for about 50+ years.

  28. My Mammaw’s dressing is similar to yours, except that she uses turkey drippings and chicken stock, poultry seasoning, sage, and her onions and celery are chopped so fine that you barely get a crunch when we eat it raw!!!! Yes, I said we eat it raw! Several of my family members like to eat it raw which is before you put it in the oven to bake! Either way is fine with me!!! It will be a year ago that my Mammaw passed in Dec., but we were a huge but close family and all the women and little girls were always in the kitchen with her helping and I’ll never forget how to make things the way she does! I never had to ask for a recipe because like many she had them in her head, we just watched or made it while she told us what to do! Oh and it might help to let ya know that I’m a mountain girl! Born and raised in the Appalachia Mountains of Kentucky!!!!

  29. Thank you for sharing this. It reminds me so much of my grandma who is now gone. Unfortunately by the time I asked her how to make this, her mind was not together enough to remember. I love the idea of tucking pieces of chicken in it. It could actually be a meal with the chicken in it. Looking forward to trying this recipe!

  30. This is definitely the way i make it. It is the best. So glad you posted your mom’s recipe. I have not perfected it yet, probably want ever, but now I have some good tips that she used that I can add to mine. Thanks for sharing.. Would love the giveaway. Thanks so much..

  31. Your post brings back soooo many memories of watching my Grandmother and mother make cornbread stuffing. Their recipe was a tad different, but the iron frying pan and your Mom’s beautiful hands just took me back in time about 30 years. Thanks so much for the memories!

  32. Your mama’s recipe looks delicious. I will admit to being a cheater. I make mine with Stove Top stuffing (made with 1/4 less water than the recipe) on the bottom, torn up chunks of chicken layered on top with a can of mushroom soup mixed with 1/2 milk poured over the whole thing and then baked just til the stuffing is heated through. It is the lazy way to make it but it tastes good!

  33. My paternal grandmother (from MS and AR) taught my mother (from Nebraska) to make cornbread just like this, except we leave out the celery. I now make it for my family, too (we currently live in southeast VA). We also add a bit of salt. When we lived in Pittsburgh and then Northern VA, my friends had not had cornbread dressing. They all liked it after trying it. I won’t eat anything but cornbread dressing.

  34. Yum! I love cornbread dressing. Of course I make my cornbread with bacon grease saved specifically for cornbread. Your mom’s dressing recipe sounds delish! Thanks for sharing.

  35. We WILL be having cornbread tonight. YUMMM

  36. My grandmother always made the dressing but passed away 15 years ago. I guess it skipped a generation because my mother never made dressing, now it has become my job! My recipe is very similar to yours but I have recently started adding a can of cream of chicken soup. Adds just a little something:)

  37. This is exactly how I make dressing, but I haven’t perfected my cornbread yet. I’m going to use your mother’s recipe for my Thanksgiving dressing. It looks like the perfect old fashioned Southern cornbread.

  38. I love Southern Cornbread Dressing. Mine is pretty similar except I saute the celery and onion in butter, and then I add a can of cream of chicken soup to the dressing.

    I would love to win the giveaway – the Knorr apron is so cute!

  39. Rhoda,
    Thanks for sharing a great classic southern recipe. As my children are starting to cook, I find myself having to write these down for them. That great iron skillet is a must for good cornbread. I’ve tried the Pampered Chef baking dish but the cornbread is just not the same as an iron skillet. Also, I’ve learned from experience that if the batter goes in too dry, the cornbread comes out very dry! Thank your mom for sharing her expertise with the younger generation. She is truly a Titus 2 woman!

  40. This is how my Grama always made her dressing except she added about 3 eggs to it. I am the only one who makes it now. No one else ever watched her do it I guess and they always wanted measurements. Grama didn’t measure! Neither do I. The taste test is all that is needed. I did notice someone saying in a previous post that they ate it raw. I do to…used to make Grama so mad! She said I would rather eat anything raw than cooked.

    I love seeing your Mother’s hands. I loved my Grama’s hands. So much work that they did and still crochet and quilt such beautiful things.

  41. I lost my mom 10 years ago and wish I had written down her delicious cornbread dressing recipe. Thankfully I have her iron skillet that belonged to my grandmother. My MIL also made a scrumptious cornbread dressing. Unfortunately she can no longer cook, so it is up to me to make the dressing this year. Last year I “chickened out” and bought store made dressing from the grocery store. This year I believe I will try your recipe because it doesn’t seem intimidating. Blessings to you and your family this Thanksgiving!

  42. Thanks for the great recipe for the cornbread dressing…
    Love the apron and would love to sport it on Thanksgiving.

  43. I felt like I was watching my mom making the dressing and I could almost hear Daddy telling her to add more sage. I miss them so. Thanks again, Rhoda, for the memories.

  44. I would love to win one of the aprons and the cook book. Also your dressing recipe is exactly what I make, what my mother and grandmother made. We also used any leftover biscuits with the light bread too. When I had my first Thanksgiving with my inlaws up north, I nearly gagged on their dressing. They bought a loaf of “seasoned dressing bread”, but the broth, onions, celery in it and baked it. Gag! No cornbread for them! I need to bake some cornbread to have some leftover for my T’giving dressing.

  45. Barbara Mars says:

    Wow! Brings back so many memories of my Mother and Grandmother making ‘Chicken and Dressin’ ‘. This recipe is very similar, but with eggs and salt and pepper added. Leftover bread and biscuits were saved up for weeks in advance and used in the dressin’. Everything was used, so the broth from boiling the chicken was used as well.
    Thanks for the memories -
    Barbara in TN

  46. I adore the photos showing your mom’s hands! I love cornbread dressing. Your recipe is almost the same as my mom’s, except she would add beaten eggs and poultry seasoning. I’m so glad she taught me the recipe before she passed away. Now I make it for my family every Thanksgiving. The smell of it cooking brings back such wonderful memories of helping mom. I loved to crumble the cornbread. Have a blessed Thanksgiving with your family.

  47. This is the dressing I grew up with as well. Oh, I am so ready for Thanksgiving!

    Love the apron, and would love to win it.

  48. Becky in 'Bama says:

    Yes, Barbara M., my recipe is VERY similar but I’ve always added at LEAST one stick of REAL butter (melted), salt, lots of pepper, poultry seasoning and mix in beaten eggs right before pouring into the casserole. (we also saved the heels from the loaf bread to crumble into the mix) With our large family I have to double the above recipe – so that’s at least SIX eggs. Yum. Already tasting it in my mind. :)

  49. Hi Rhoda,
    I find the similarity between your southern recipes and our northern ones fascinating!

    The northern version of this recipe would skip the cornbread and use mashed potatoes and bread, lots of poultry seasoning and sage to your liking.
    I definitely will be trying Knorr stock at Thanksgiving.

    Come on over next Tuesday and link up to everything Thanksgiving!

  50. Thanks so much for posting your mom’s dressing recipe !!! I never got my grandmother’s recipe but I think this one will be close. I loved your mom’s sweet hands….it takes me back to when I watched my grandmother cook and of course it was all deliciousness that no one could compare to. I can’t wait to try this for Thanksgiving !!!

  51. My family has always made a dressing very similar to this. We add melted butter and no chicken. And you are correct when you say it needs to be very moist before baking. You got my mouth watering….

  52. Andrea Watts says:

    I would love to win! And this looks delicious!

  53. Forgot to tell you – Love the pictures of your Mom’s hands cutting up the celery and onion. I would so scarpbook those pictures – at least frame them. Reminds me of family and love.

  54. That recipe looks so yummy! Would love to win the cookbook!

  55. Elizabeth H says:

    This sounds and looks just my my Mom’s dressing and sadly none of us have the recipe. I will be making this. Thanks to you and your Mom for the recipe.

  56. I make my dressing the same way your mother does minus the sage. This is the same exact recipe my mother used. She has been gone 21 years and I still miss “her” dressing. Thanks so much for sharing this and your mother’s demonstration. Those are precious hands.

  57. Christy Eardley says:

    Great job on the chicken & dressing. Thanksgiving, Christmas and Easter just wouldn’t be the same without it. My grandmother taught me to make it in HUGE quantities – she had 6 kids and raised my brother and I; so of course, at the end of family gatherings, we ALL wanted “Dressin” to take home to our own freezers. I can remember it taking a whole weekend to make 10 or 12 pans of dressing at one time. I’ve tweaked her original recipe to make it a little healthier (i.e., skinless/bonelss chicken breasts instead of a whole chicken; olive oil in the cornbread pan instead of bacon drippings, etc.) but the process is still the same and is a precious one I’m teaching my daughter.

  58. I’m in! Recipe looks great, I will have to try it. Thanks Rhoda!

  59. Love ‘chicken and dressing’ as we say! Thanks for sharing! But really what I love most are the photos of your mom’s hands! They show all the love she puts into her meals and her family’s joy! This really touched my heart!

  60. I love cornbread dressing too! I have been saving leftover cornbread and rolls/white bread and stashing it in the freezer for dressing. My recipe is half and half. My grandmother also puts chicken in her dressing but the best addition is chesnuts! Yum!

  61. that cornbread dressing looks AMAZING. i loved seeing your mother’s hands in the prep/cooking photos. i’m a mess in the kitchen, but would love to try this… love me some good southern soul food:) i listed your blog on a top 10 post i did today:)

  62. Melissa Craig says:

    This if my first time visiting your blog, I visited from Lianna Knight’s blog because I saw the link for chicken and dressing. This is exactly the way that my Grandmother made hers and it is delicious.

  63. Cyndia Montgomery says:

    Rhoda, that got my mouth to watering! It reminds me of the first Thanksgiving I couldn’t go home to Grandma’s so I asked for her recipe for cornbread dressing. Hers was very sage-y. She sent me a newspaper clipping with a recipe and she had written in changes, with a note “just mix it all up to taste”.
    Over the years I have honed my own recipe, which involves adding a few eggs to the mixture as well as a can of cream of mushroom soup. On occasion I leave out the chicken and add a cup or two of roasted mashed butternut or acorn squash. I also add a teaspoon of cayenne to spice it up a bit. Sooooo good!

  64. My grandmother made her’s the same way and so do I. My family loves it and I make it every year at Thanksgiving. My grandmother put meat in hers but I leave it out since turkey is on the table. I love the pics of your mom’s hands. Very sweet.

  65. This is cornbread like my Mam-Ma used to make. I sure do miss her! Can’t wait to try it. I even have one of her iron skillets to make it in.

  66. This is exactly how my mom taught me how to do it. I make it every Thanksgiving. It’s not hard and really delicious. And yes, the pictures of your mom’s hands are very sweet. It makes me feel like I’m right there in her kitchen.

  67. Hi Rhoda!

    I just started reading your blog a couple of weeks ago! Obviously, I am hooked. I love the receipe but what touched me more was your mother’s hands. They remind me so much of my grandma’s whom I miss dearly. Thanks for sharing!

  68. I would be content just eating this stuffing for Thanksgiving dinner! It looks delicious! I am not from the South but sometimes wish I was when I see some of the food y’all cook! Yum.

  69. Yes, I make mine this way, but I toast whatever bread I crumble up in there a day ahead of time so it will be really DRY when it goes in….also have used left over biscuits and put them in there too. We would take the giblets that are packed inside the turkey or hen and boil them and use the meat off of them to put into the dressing as well as a little extra chicken/turkey meat for flavor. When we make gravy for this we add a little cream of chicken soup to thicken it and also slice up a boiled egg or two into the gravy. I would eat at your mom’s table ANYTIME!! She is obviously a FABULOUS cook!!!

  70. Malinda Clay says:

    Thanks for sharing this recipe. It is so much like the recipe that my mother and grandmother used! The one thing that I always remember is that they insisted on using a hen instead of chicken. I was estranged from my mother for 8 years (her choice) and during that time my family missed her dressing so much. The closest recipe that I could find was one by Paula Deen. My mother had Christmas with me several years back and when I asked her how she liked my dressing she told me “it’s as good as mine”. My mother died the day before Thanksgiving 2010 and I think this recipe will help me keep that “little taste of childhood” alive. Thanks for the wonderful pictures of your mother’s precious hands and the chance to win an apron and cookbook!!

  71. I would love to win this!

  72. My sister-in-law gave me the love of cooking. I use a recipe passed down from her mother who was born and raised in Alabama. It is very similar to your mother’s with the addition of chopped bell peppers and browned,crumbled and drained pork sausage.
    I am always assigned the “dressing” and make enough for all who would like some to take home. I think the addition of chicken makes this a comlete meal. Thank you for all the inspiration.
    Please enter me in the cookbook give away.

  73. This Southern girl loves Cornbread Dressing!! It isn’t Thanksgiving in my family without it. I love seeing your dear mother’s hands chopping celery and onions. I can almost smell them sauteing. Thanks for the giveaway, Rhoda, and thanks for the smiles and good feelings your recipe conjured up for me.

  74. I also make Southern Cornbread Dressing, always have, but instead of Sage I use pork sausage seasoning mix..has all the spices already mixed together. The dressing smells heavenly while baking! Wishing you a very Happy and Blessed Thanksgiving.

  75. Tami Hill says:

    Hi Rhoda,
    This is exactly how my Mamaw made her dressing. This story instantly brought back so many wonderful memories of her, thank you for that. She taught me how to make it when I was barley 10 years old (30 years ago!). Through the years I have added a few things to her recipe. I use a few hard boiled eggs, chopped, and to the stock the chicken is boiled in, I add cream of chicken soup. I think it adds some great flavor. I love your blog and hope you continue to bring geat stories and beautiful pictures! Thanks

  76. Yes, ma’am, Miss Rhoda, you’d better believe we make dressing like this! None of that “stuffing” mess–it’s dressing made in a pan all the way! And of course we make our own cornbread to go in the dressing, and OF COURSE we make cornbread in an iron skillet! :)

    I just love these posts about your mom’s cooking. Seeing her hands brings me joy.

  77. Thanks Rhoda, always enjoy when you’re in the kitchen or out in the garden with your mom and dad. The pics of your mom’s busy hands reminded me so much of my grandmother’s – lovely memory. We don’t have cornbread in our dressing here in New England but do use the bread, celery, broth, and sage… do love the cornbread tho! Will have to keep this on file. And, you know, my mom was using Knorr products many years ago, so funny to be reintroduced to them through you.

  78. This sounds so delicious Rhoda! I do adore a well prepared dressing during the holidays! Sharing your mom’s recipe is just precious. I love that you photographed your mother making it all. Beautiful.

  79. Oh this looks delish and with gravy I’d make it my whole meal! I love stuffing. For me it’s the best part of the Thanksgiving dinner. My husband brought home a delicious recipe from the firehouse one Thanksgiving and that’s the one we’ve been making ever since. It has sage in it, apples and buttermilk but don’t tell, it’s made with stuffing mix :) Your mama’s looks tasty too and I might just give it a try after we’ve had chicken one night and make it the meal. Hugs, Valerie

  80. My hubs is a Georgia Southern boy and I am definately going to make this for him!

  81. OH! I’ve never had stuffing prepared this way, but am certainly going to make this. I’m not even waiting until Thanksgiving. This is on my weekend menu! Thank you for sharing your families recipes. They are always the best. Your Mom’s hands melted my heart. Beautiful and my favorite part of your post. Cherish those hands and hold them near your heart. Lovely!

    Hugs for sharing!

  82. Thank you so much for sharing! I grew up in GA, but had a Northern Mom. So, I loved eating this dressing growing up, but my mom never made it. Always had it at parties, etc. Now, I can finally make it for my family.

  83. I dearly love that you included your Mother’s hands in your pictures. I love to think about all the things those hands have fixed: food, broken hearted children, etc. I think your family will treasure these photos as much as the recipe!

  84. This is just the way I do it, except on Thanksgiving we use the turkey drippings in the dressing. It makes it so rich.

  85. We love stuffing…never thought to make it with bits of chicken…my Dad was the one that made it in our family, he used sausage many times. I sure do miss him!
    Thanks for entering me into the cookbook drawing.

  86. Sharon L Smith says:

    I make dried white bread/sausage/celery/onion/sage dressing here in California! Would love to win you give away!

  87. Judy L. Phillips says:

    Rhoda,

    My mom’s been gone 13 yrs. This is the only dressing she ever made. It was sssssoooo delicious .Mine doesn’t compare even tho I made the same dressing. Seeing your mom’s sweet hands, reminds me of my mom’s hands.

  88. the trick is the sage…
    this recipe is VERY similar to my grandmother’s recipe….

    I teared up when I saw the pictures of those hands in the pictures….what I wouldn’t GIVE to have pictures of my grandmother cooking.

  89. Becky Kirkpatrick says:

    My mom passed down a similar recipe from her mom. We use poultry seasoning and sage, and then in later years we added pork sausage to it. It is really good!

  90. OMG…. That is my sweet Mon’s recipe!! well… minus the chicken…. My 87 year old Mother has made that dressing for every major holiday all my life …. (btw…. I just love the pics with your Mom’s hands ) so sweet!! Thanks Rhoda!!!!!! Terri

  91. My chicken dressing is very similar. I have two additions to the recipe. We always cut up 1 apple (diced) and we add a couple of boiled eggs (chopped finely). The eggs add a little richness to the dressing and the apple gives it a small sweetness. Some add eggs when you are mixing the cornbread, onion, celery and chicken together, but adding the boiled eggs erases the fear of not getting the dressing cooked well enough all of the way through.

    Loved the pictures of your mother’s hands. You will cherish those pictures!

  92. Cheryl Channell says:

    I make dressing very similar to this. Everytime I see your mother’s hands it makes me think of my mothers. She passed away 18 years ago and I can still see her hands working in her kitchen. I miss her so. Love to read your blog!

  93. I love dressing! I use biscuits instead of bread. I also love the pictures of your Mama’s sweet hands! I sure wish I had taken pictures of my Grandmother’s precious hands while I had the opportunity!

  94. Just want to say: I think that is one of the cutest pictures of you…you look happy and content. sincerely Karen

  95. Tonya Benderman says:

    This is just the right dressing recipe. Im a Tennessee girl and this is the way my grandmothers made their dressing. We also love our sage. Sometimes with the chicken and sometimes without. The pics of your mothers hands at work were awesome!

  96. Lee in KY says:

    I make the dressing the way my Grandmother (94 y.o. last month) does. It’s almost the same as your Mom’s…the only big difference is instead of “white” bread we used leftover biscuits. It’s not dressing in our family without the sage!

  97. Love this. Yes, this is how we make it too…except we don’t saute the onions and celery first – it just cooks along with the dressing in the pan. Also, the chicken in it is new to me…this would be a great way to make it at times when there is no turkey roasting in the oven:: As always, thanks for sharing!

  98. My Mamaw Mullen was the best cook I have ever known. Her dressing was similar but she chopped all the celery leaves and a bell pepper in with the onion. She would also save (in a Sunbeam bread wrapper tied up in the deep freezer) all the leftover biscuits, toast and cornbread for a few weeks before the blessed event of dining. And she swore by a big fat hen to make the broth. She saved out the giblets for the most divine giblet gravy to pour over her dressing. Also, always, always, we had cranberry sauce ( jellied not whole berry) to go with her dressing. When I pass from this life and make it to the Pearly Gates, I fully expect to see my sweet grandmothers waiting right beside Saint Peter. Mamaw will have this dressing and Grandmother will have her Apricot Nectar Cake and they will both tell me, “It’s all for you, Baby!”.

  99. Your mother’s recipe is almost identical to my grandmother’s, except my grandmother always used butter, pure butter in her dressing. Dressing without sage is boring. I have my great grandmother’s iron skillet she started keeping house with that I always use to make my cornbread. There is no sugar in real cornbread. When you add sugar that produces corncake.

  100. Joanne B. says:

    Rhoda- thanks for sharing your Mom’s recipe for Corn Bread Stuffing! Most importantly, I wanted to tell you how very lovely I think your pics are of your Mom’s hands… I know she must hate them, but I loved seeing them! Seeint thoe pics reminds me of my Mom; she’s been gone 12 years and when I think of my Mom, I always picture her hands! Please cherish your Mom’s hands- they tell a wonderful story of her life! And please tell her I think they are just beautiful!…

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  1. [...] stumbled across this recipe from one of the blogs I like to read, Southern Hospitality, and she says that this is her mother’s recipe.  That had me hooked and I had to try it!   [...]

  2. […] Southern Cornbread Chicken & Dressing from Southern Hospitality […]

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