Chicken & Cornbread Dressing Better Than Grandma's For The Holidays

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is a cost-effective substitute.

cornbread

🥗Healthier: whole wheat bread

💰Cheaper: white bread

Whole wheat bread increases fiber content, while white bread is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a less expensive fat alternative.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan option, while egg substitute can be more affordable.

Make cornbread by mixing 2 cups cornmeal, 2 cups all-purpose flour, 2 tbsp baking powder, 1 tsp salt, and 1/2 cup sugar.

Add in 2 cups buttermilk, 2/3 cup oil, and 2 large eggs; mix until thick but runny.

Preheat a 12-inch cast iron skillet with shortening and pour in the cornbread mixture, spreading it out.

Bake at 350°F for 25-30 minutes until golden brown; check with a toothpick to ensure it comes out clean.

In a pot, heat oil and add bone-in chicken thighs, seasoning lightly with salt and pepper; cook until browned on both sides.

Add water, carrots, onion, celery, garlic, salt, pepper, poultry seasoning, and 2 bay leaves to the pot.

Stir in 1 teaspoon chicken base and bring to a boil, then reduce heat to simmer for 30-40 minutes.

Remove the chicken and strain the broth, keeping the liquid and discarding the solids.

Sweat down chopped onions, bell pepper, and celery in a skillet until softened.

Crumble the baked cornbread into a bowl, then add shredded chicken and the sautéed vegetables.

Pour in the strained broth, mixing until the dressing is fairly wet.

Season to taste with salt and pepper before adding 2 large eggs to the mixture; mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens