Holiday Cornbread Dressing

There are many Dressings and Stuffings out there but I have to say this is our favorite. I grew up with this as a staple in our family and now it is a staple in my family now during the Holiday Season.  This is a prep ahead recipe but it is not hard to make. The only thing you have to remember is not to pour out the chicken broth ( which I have done before). You make your favorite cornbread and boil the chicken the night before and store in the fridge over night. Make sure to shred the chicken before storing. The flavor of this dish is more of a savory sage which you can add to your taste. It is moist, delicious and not your normal Cornbread Dressing. I make this dish every year. It is a dish that is demanded at our house that I make it for Thanksgiving and Christmas Dinner. There are a lot of memories that surround this Dressing that I think of when making it. It reminds me of childhood, cool winter days, warm fire places and Christmas Morning. I hope that this recipe becomes a part of your families Holiday Season this year.  Now here are the ingredients you will need for this recipe:


1 Pre-Made Cornbread

1 lb Chicken Breasts, pre-cooked and shredded

1 Onion, diced medium fine dice

3 Celery Stalks, diced medium fine dice

2 Tbsp Rubbed Sage ( or to taste)

Salt and Pepper ( to taste)

2 Eggs,  room temperature and slightly beaten

1 Cup of Dried cranberries ( Optional)


(1) Make Your favorite Cornbread Recipe the night before and chill over night. Boil 1 lb Chicken Breasts in 8 to 10 cups of water for 30 to 35 minutes or until done. Let cool and shred the meat off the bones and discard the bones. Store the meat in airtight container over night. Do not pour out the broth as you will need this later on in the recipe. Store in container with lid over night. Allow to set out at room temperature 1 hour or so before using.

(2) In a large bowl combine the shredded Chicken, Onion, Celery, Sage, Salt, pepper and crumble the Cornbread into the bowl as well. Add half of the Chicken broth and mix together until combined. Add more of the Broth to make the mixture a soupy Texture. Check for Seasoning and add more if needed. If the Seasoning is right then Add in the Beaten Eggs and mix well.  Add in the Dried Cranberries if using and mix well.

(3) Spray a large 10 x 16 inch pan with Vegetable Spray to coat pan. Pour in the Cornbread Mixture and level off. Cover with Foil and bake at 375* for 20 minutes. Remove the Foil and cook for an additional 45 to 50 minutes or until just set. The top will be moist and slightly soft and golden brown. Remove from oven and let set 20 minutes before serving.

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