Cornbread Dressing

85 mins
Serves 1
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Directions

  1. 1Melt butter in a pan.
  2. 2Add flour to the melted butter and whisk until it forms a sand-like consistency.
  3. 3Gradually whisk in homemade chicken stock to the butter and flour mixture to avoid lumps.
  4. 4Add whole milk, better than bouillon chicken base, salt, pepper, onion powder, and garlic powder to the mixture.
  5. 5Keep the heat low and continue to whisk until the cream of chicken reaches the desired thickness.
  6. 6Grease a cast iron skillet with butter for the cornbread.
  7. 7Prepare the cornbread mixture by adding baking powder, eggs, butter, and oil to the dry ingredients, then mix well.
  8. 8Pour the cornbread batter into the greased cast iron skillet.
  9. 9Bake the cornbread in the oven for about 40 minutes.
  10. 10Dice green bell pepper, onion, and celery.
  11. 11Season the diced vegetables with kosher salt, black pepper, and dried thyme.
  12. 12Sauté the seasoned vegetables in butter.
  13. 13Cook chicken breasts in the oven until an internal temperature of 165°F is reached.
  14. 14Once cooled, break up the cornbread and add it to a large bowl.
  15. 15Dice the cooked chicken breasts.
  16. 16Add the diced chicken, two eggs (as a binder), homemade cream of chicken, homemade chicken stock, sautéed vegetables, kosher salt, black pepper, onion powder, garlic powder, dried sage, and smoked paprika to the bowl with the cornbread.
  17. 17Mix all ingredients thoroughly, gradually adding more chicken stock until the desired consistency for the dressing is achieved.
  18. 18Transfer the dressing mixture into a cast iron skillet.
  19. 19Level off the top of the dressing in the skillet.
  20. 20Bake the dressing for about 30-45 minutes at 375°F (190°C).

Ingredients

  • 4 Tablespoons butter
  • 0.5 cup Flour
  • 2 cups Chicken stock
  • 1 tsp Better than bouillon chicken base
  • 1 cup warm whole milk
  • 1 tsp Kosher salt
  • 1 tsp Black pepper
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • Green bell pepper
  • Onion
  • Celery
  • Dried thyme
  • Chicken breasts
  • 2 Eggs
  • Dried sage
  • Smoked paprika
  • Cornbread

Equipment

PanWhiskMeasuring cupsMeasuring spoonsSpoonCast iron skilletOvenCutting boardKnifeSheet panFoilLarge bowlSpatula

Tips

  • Add chicken stock little by little to avoid lumps in the cream of chicken.
  • Bake the cornbread the day before if you like.
  • Use a full quart of chicken stock for the dressing to ensure moisture and prevent it from being dry and crumbly.