How To Make Old Fashioned Chicken and Cornbread Dressing | Great For Anytime

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + chicken bouillon

Using low-sodium broth reduces salt intake, while water with bouillon is a cost-effective substitute.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine is often cheaper.

cornbread

🥗Healthier: whole grain cornbread

💰Cheaper: store-bought cornbread mix

Whole grain cornbread adds fiber, and mixes are often less expensive.

sage

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs can enhance flavor, while dried herbs are more economical.

In a large bowl, season chicken wings, legs, and thighs with onion powder, garlic powder, black pepper, and seasoned salt.

Place seasoned chicken into a large roasting pan.

Add chopped onions and celery, using about 1 cup of each.

Add butter (optional) and enough water to cover the chicken to create broth.

Bake chicken in a 375°F oven for 1.5 to 2 hours until tender.

Prepare cornbread by mixing self-rising flour and cornmeal, then adding eggs and milk until smooth.

Heat oil in a skillet, then pour in cornbread batter and bake at 385°F for 25 minutes, broiling for a few seconds to brown the top.

Let cornbread cool in the pan, then crumble it into a large bowl.

Add poultry seasoning, sage, and chopped boiled eggs to the crumbled cornbread.

Using a slotted spoon, add chicken broth with vegetables to the cornbread, adjusting the amount based on how much cornbread you have.

Taste the mixture to check for seasoning, adding more broth and salt as needed until flavorful.

Add pieces of cooked chicken to the mixture and stir well.

Grease the bottom of a casserole dish with oil to help create crispy edges.

Spread the cornbread mixture evenly in the casserole dish and top with additional chicken pieces.

Bake in a 375°F oven for 45 minutes to 1 hour until the edges are crispy.

Cooking Techniques

Equipment Needed

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Dietary

Allergens