Southern Cornbread Dressing with Chicken and Turkey
Southern Cornbread Dressing with Chicken and Turkey
Ingredients
For the Cornbread Base
- 8 cups day-old cornbread, crumbled
For the Aromatics and Sauce
- 2 green bell peppers, diced
- 1 white onion, diced
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic pepper seasoning
- 1 teaspoon all-purpose seasoning
- 1 tablespoon fresh sage, chopped
- 1 can Campbell's Cream of Chicken soup, (10.5 ounces)
For Assembly
- 2 eggs
- 1/2 teaspoon garlic pepper seasoning, additional
- 1/2 teaspoon all-purpose seasoning, additional
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 1/2 cups chicken stock, or as needed
- 1 1/2 cups cooked chicken, shredded
- 1 1/2 cups cooked turkey meat, shredded
- 1/4 cup chicken juices, from cooked chicken
- 1 tablespoon butter, softened, for greasing
Instructions
- 1
Preheat oven to 350°F. If using fresh cornbread, spread the crumbled cornbread onto a baking sheet and bake for 15 minutes, or until golden brown and dry. If using day-old cornbread, skip this step.
⏱️ 15 min•🌡️ 350
- 2
While the cornbread is drying (or resting), prepare the aromatics. Dice the green bell peppers and white onion, and mince the garlic.
⏱️ 10 min
- 3
In a large cast-iron skillet or Dutch oven, melt the butter over medium heat. Add the diced onions, minced garlic, and diced bell peppers. Sauté until translucent, about 8-10 minutes.
⏱️ 10 min
- 4
Season the sautéed vegetables with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic pepper seasoning, 1 teaspoon all-purpose seasoning, and the fresh chopped sage. Stir well.
⏱️ 2 min
- 5
Stir in the can of Campbell's Cream of Chicken soup into the sautéed vegetable mixture until thoroughly combined.
⏱️ 2 min
- 6
In a large glass bowl, combine the dried crumbled cornbread and the sautéed vegetable and soup mixture. Crack the two eggs directly into the bowl.
⏱️ 3 min
- 7
Add additional seasonings to the bowl: 1/2 teaspoon garlic pepper seasoning, 1/2 teaspoon all-purpose seasoning, 1/2 teaspoon smoked paprika, and 1/2 teaspoon onion powder. Mix thoroughly, preferably by hand while wearing gloves, until all ingredients are well incorporated.
⏱️ 5 min
- 8
Gradually pour in the chicken stock, mixing until the dressing reaches a moist but still cohesive consistency. You may not need all the stock, or you might need a little more, depending on the dryness of your cornbread.
⏱️ 3 min
- 9
Fold in the shredded cooked chicken, shredded cooked turkey meat, and the chicken juices until evenly distributed throughout the dressing mixture.
⏱️ 2 min
- 10
Lightly butter a 9x13 inch baking dish. Transfer the entire dressing mixture into the prepared baking dish and spread evenly.
⏱️ 2 min
- 11
Bake for 45 minutes, or until the dressing is set and golden brown on top.
⏱️ 45 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Southern Cornbread Dressing with Chicken and Turkey
Ingredients
For the Cornbread Base
- 8 cups day-old cornbread, crumbled
For the Aromatics and Sauce
- 2 green bell peppers, diced
- 1 white onion, diced
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic pepper seasoning
- 1 teaspoon all-purpose seasoning
- 1 tablespoon fresh sage, chopped
- 1 can Campbell's Cream of Chicken soup, (10.5 ounces)
For Assembly
- 2 eggs
- 1/2 teaspoon garlic pepper seasoning, additional
- 1/2 teaspoon all-purpose seasoning, additional
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 1/2 cups chicken stock, or as needed
- 1 1/2 cups cooked chicken, shredded
- 1 1/2 cups cooked turkey meat, shredded
- 1/4 cup chicken juices, from cooked chicken
- 1 tablespoon butter, softened, for greasing
Instructions
- 1
Preheat oven to 350°F. If using fresh cornbread, spread the crumbled cornbread onto a baking sheet and bake for 15 minutes, or until golden brown and dry. If using day-old cornbread, skip this step.
⏱️ 15 min•🌡️ 350 - 2
While the cornbread is drying (or resting), prepare the aromatics. Dice the green bell peppers and white onion, and mince the garlic.
⏱️ 10 min - 3
In a large cast-iron skillet or Dutch oven, melt the butter over medium heat. Add the diced onions, minced garlic, and diced bell peppers. Sauté until translucent, about 8-10 minutes.
⏱️ 10 min - 4
Season the sautéed vegetables with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic pepper seasoning, 1 teaspoon all-purpose seasoning, and the fresh chopped sage. Stir well.
⏱️ 2 min - 5
Stir in the can of Campbell's Cream of Chicken soup into the sautéed vegetable mixture until thoroughly combined.
⏱️ 2 min - 6
In a large glass bowl, combine the dried crumbled cornbread and the sautéed vegetable and soup mixture. Crack the two eggs directly into the bowl.
⏱️ 3 min - 7
Add additional seasonings to the bowl: 1/2 teaspoon garlic pepper seasoning, 1/2 teaspoon all-purpose seasoning, 1/2 teaspoon smoked paprika, and 1/2 teaspoon onion powder. Mix thoroughly, preferably by hand while wearing gloves, until all ingredients are well incorporated.
⏱️ 5 min - 8
Gradually pour in the chicken stock, mixing until the dressing reaches a moist but still cohesive consistency. You may not need all the stock, or you might need a little more, depending on the dryness of your cornbread.
⏱️ 3 min - 9
Fold in the shredded cooked chicken, shredded cooked turkey meat, and the chicken juices until evenly distributed throughout the dressing mixture.
⏱️ 2 min - 10
Lightly butter a 9x13 inch baking dish. Transfer the entire dressing mixture into the prepared baking dish and spread evenly.
⏱️ 2 min - 11
Bake for 45 minutes, or until the dressing is set and golden brown on top.
⏱️ 45 min•🌡️ 350