My Auntie Rose’s Famous Southern Cornbread Dressing recipe will put boring ole’ stuffing to shame. Moist skillet cornbread is combined with homemade chicken stock, celery, onion, chicken pieces, spices and flavor galore more creating a perfect side dish ready to claim its fame at your holiday table!
Crumble cornbread by hand into super small pieces and fine crumbs in a large roasting pan.
Add the onions, celery, green pepper and stuffing mix to crumbled cornbread. Completely mix everything together until thoroughly mixed.
Next add cream of mushroom soups, cream of chicken soups and 6 cups of the homemade stock and combine thoroughly. Make sure you are mixing every single thing in as well as possible so flavor gets throughout.
Next place slices of bread to the top of dressing mixture. Pour remaining 2 cups of chicken stock over the bread and dressing soaking the bread then mix thoroughly into the dressing mixture.
Finally add ground sage, poultry seasoning and pepper and mix in until well seasoned.
Begin by adding a layer of dressing mixture to bottom of 9x13 pan about a ¾ to an inch high to cover the bottom of the pan. Line the layer with shredded chicken then repeat with another large layer of dressing then chicken and repeat ending with dressing at the top of the pan. Repeat for the other 9x13 pan.
Cover both pans with foil and bake for 45 minutes (ADD TENT OF STOCK NOTED IN NOTES BELOW AS IT BAKES) then remove foil and bake for 25-35 minutes or until a thermometer reaches 180. (DON'T OVERBAKE!- ALSO SEE NOTES BELOW)
DON'T OVER BAKE THIS DRESSING!If while baking, you notice it is getting a bit dry, add a little stock to the top of the dressing and allow it to continue to bake.It is best to make the chicken and stock the night before making cornbread dressing because the flavors really have time to intensify. However, if you don’t have time, make sure that you cool your chicken to room temperature.