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Hey y'all. Welcome back to My Mama
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Recipes. Today we're diving into a
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classic southern favorite, the best
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chicken and cornbread dressing you'll
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ever taste. This recipe is so good that
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once you make it, you'll be the go-to
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person for every family dinner or
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potluck. So decide now if you're ready
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responsibility. Let's start with the
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cornbread. We're using three packages of
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buttermilk cornbread mix because this
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type gives the perfect texture for our
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Now, some folks might think about like
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substituting sweet cornbread, but trust
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me, it doesn't work here. What we want
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is a savory base that compliments the
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rich flavors of the chicken broth. In a
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large mixing bowl, combine your
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cornbread mix with two
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eggs, 14 cup of canola oil, and two cups
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of milk instead of water. Why milk?
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Because it adds richness and moisture to
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the cornbread. Mix everything until
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smooth. Don't worry if it feels loose.
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That's exactly how it should be.
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Remember, this isn't regular cornbread.
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It's specifically tailored for our
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dressing. Bake the cornbread according
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to the package instructions. Once done,
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let it cool completely before breaking
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it up into small pieces. Ideally, you'd
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prepare this a day ahead or even a few
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days in advance. Breaking it apart and
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letting it sit out allows the bread to
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dry out slightly, giving us that ideal
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crumbly texture later on. While the
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cornbread rests, let's focus on making
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our flavorful chicken broth. Start by
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taking four chicken leg quarters, about
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4 lb total. Add them to a large pot
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along with two stocks of celery, two
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chopped carrots, one onion, and four
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cloves of garlic. Skins still intact for
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extra flavor. Throw in two bay leaves,
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half a teaspoon of whole peppercorns, a
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bullion cube, 2 tablespoons of better
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than bouong, half a tablespoon of
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chicken seasoning, and half a teaspoon
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seasoning. Cover everything with water
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and bring it to a boil. Then reduce the
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heat and simmer for an hour, ensuring
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the chicken falls off the bone easily.
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After an hour, uncover the pot and
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continue boiling for another 30 minutes.
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This step reduces the broth
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significantly, concentrating its flavor.
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By the end, you should have around 3 and
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1/2 cups of golden aromatic broth. Taste
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it. You'll notice how deep and
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satisfying it is. This is where most of
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the flavor for your dressing comes from.
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So, don't skip this crucial step. Next,
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sauté half an onion and two stocks of
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celery in butter over medium heat. Cook
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for about 2 to 3 minutes until softened.
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Near the end, sprinkle in half a
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teaspoon of poultry seasoning to enhance
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the aroma. Once done, set aside. Now
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comes the fun part, assembling the
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dressing. Combine the crumbled
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cornbread, shredded chicken, sauteed
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veggies, a can of cream of onion soup, a
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can of cream of chicken soup, and the
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reduced broth. Start by adding the broth
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gradually, stirring well after each
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addition. The goal is to achieve a moist
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consistency. Season generously with a
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teaspoon of white pepper and another
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teaspoon of chicken seasoning. Beat two
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eggs and mix them into the dressing.
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Eggs act as a binder, helping everything
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hold together beautifully when baked.
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Transfer the mixture into a greased cast
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iron skillet. It's essential for those
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crispy edges. If you're cooking for a
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crowd, you can use aluminum foil pans,
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but nothing beats the authentic texture
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of a cast iron skillet. Preheat your
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oven to 375° F and bake the dressing for
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45 to 60 minutes. Keep an eye on it,
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ensuring the top turns golden brown and
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crispy while the inside remains soft and
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moist. Serve hot alongside turkey,
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gravy, mac and cheese, or candied yams
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for a soulful meal that everyone will
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love. Thanks for joining me today. If
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you enjoyed this recipe, give it a
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thumbs up and subscribe for more
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delicious ideas. I'll see you next time
