Southern Chicken & Cornbread Dressing by @kindersflavors

1h20

8 servings

🌽

960 ml

Cornbread

🍞

2 slices

White bread

🍗

210 g

Rotisserie chicken

🧅

1

Yellow onion

🫑

0.5

Green bell pepper

🫑

0.5

Red bell pepper

🥬

2 stalks

Celery

🧈

3 tbsp

Unsalted butter

🍗

2 tsp

Kinder's poultry seasoning

0.5 tsp

Rubbed sage

🌿

0.5 tsp

Dried thyme

🧅

0.5 tsp

Onion powder

🧄

0.5 tsp

Garlic powder

⚫

0.5 tsp

Black pepper

🧂

0.25 tsp

Salt

🍗

0.5 can

Cream of chicken soup

🥛

0.5 can

Cream of celery soup

🍲

600 ml

Low-sodium chicken broth

🥚

1

Egg

🧈

2 tbsp

Butter

🍗

Chicken gravy

  1. Crumble

    Crumble the cornbread and white bread, then lightly toast at 350°F for 5 minutes, until fully dried.

  2. Melt

    Melt 3 tbsp butter in an oven-safe braiser, add the onion, green bell pepper, red bell pepper and celery, and cook 12-15 minutes until tender.

  3. Add

    Add the Kinder's Poultry Seasoning, rubbed sage, dried thyme, onion powder, garlic powder, black pepper and salt, and stir for 30 seconds.

  4. Fold

    Turn off the heat and fold in the cornbread, white bread and shredded chicken.

  5. Whisk

    Whisk the cream of chicken soup and cream of celery soup with 2½ cups warm chicken broth, then gradually fold into the dressing until very moist and creamy.

  6. Mix

    Once slightly cooled, gently mix in the beaten egg.

  7. Drizzle

    Drizzle with 2 tbsp melted butter and bake uncovered at 350°F for 40-55 minutes, until golden brown and the center reaches 165°F.

  8. Serve

    Rest 10 minutes and serve with warm chicken gravy.

Southern Chicken & Cornbread Dressing by @kindersflavors

1h20

8 servings

🌽

960 ml

Cornbread

🍞

2 slices

White bread

🍗

210 g

Rotisserie chicken

🧅

1

Yellow onion

🫑

0.5

Green bell pepper

🫑

0.5

Red bell pepper

🥬

2 stalks

Celery

🧈

3 tbsp

Unsalted butter

🍗

2 tsp

Kinder's poultry seasoning

0.5 tsp

Rubbed sage

🌿

0.5 tsp

Dried thyme

🧅

0.5 tsp

Onion powder

🧄

0.5 tsp

Garlic powder

⚫

0.5 tsp

Black pepper

🧂

0.25 tsp

Salt

🍗

0.5 can

Cream of chicken soup

🥛

0.5 can

Cream of celery soup

🍲

600 ml

Low-sodium chicken broth

🥚

1

Egg

🧈

2 tbsp

Butter

🍗

Chicken gravy

Preparation Steps

  1. Step 1/8

    Crumble the cornbread and white bread, then lightly toast at 350°F for 5 minutes, until fully dried.

    🌽Cornbread
    🍞White bread

  2. Step 2/8

    Melt 3 tbsp butter in an oven-safe braiser, add the onion, green bell pepper, red bell pepper and celery, and cook 12-15 minutes until tender.

    🧈Unsalted butter
    🧅Yellow onion
    🫑Green bell pepper
    🫑Red bell pepper
    🥬Celery
    🥄Spoon

  3. Step 3/8

    Add the Kinder's Poultry Seasoning, rubbed sage, dried thyme, onion powder, garlic powder, black pepper and salt, and stir for 30 seconds.

    🍗Kinder's Poultry Seasoning
    Rubbed sage
    🌿Dried thyme
    🧅Onion powder
    🧄Garlic powder
    ⚫Black pepper
    🧂Salt
    🥄Spoon

  4. Step 4/8

    Turn off the heat and fold in the cornbread, white bread and shredded chicken.

    🌽Cornbread
    🍞White bread
    🍗Shredded rotisserie chicken
    🥄Spoon

  5. Step 5/8

    Whisk the cream of chicken soup and cream of celery soup with 2½ cups warm chicken broth, then gradually fold into the dressing until very moist and creamy.

    🍗Cream of chicken soup
    🥛Cream of celery soup
    🍲Low-sodium chicken broth
    🥣Mixing bowl
    🥄Whisk

  6. Step 6/8

    Once slightly cooled, gently mix in the beaten egg.

    🥚Egg
    🥄Spoon

  7. Step 7/8

    Drizzle with 2 tbsp melted butter and bake uncovered at 350°F for 40-55 minutes, until golden brown and the center reaches 165°F.

    🧈Butter

  8. Step 8/8

    Rest 10 minutes and serve with warm chicken gravy.

    🍗Chicken gravy
    🌡️Thermometer

Composition

Ingredients

Types

Grains, Baked Goods, Meat, Poultry, Vegetables, Dairy, Spices, Prepared Food, Broth, Eggs

Ingredients

Cornbread, White bread, Rotisserie chicken, Yellow onion, Green bell pepper, Red bell pepper, Celery, Unsalted butter, Kinder's poultry seasoning, Rubbed sage, Dried thyme, Onion powder, Garlic powder, Black pepper, Salt, Cream of chicken soup, Cream of celery soup, Low-sodium chicken broth, Egg, Butter, Chicken gravy

Notes

Cornbread (lightly toasted and crumbled), White bread (lightly toasted), Rotisserie chicken (shredded), Yellow onion (small, diced), Green bell pepper (diced), Celery (diced), Cream of chicken soup (10.5 oz can), Low-sodium chicken broth (warm), Egg (large, beaten)

Allergens

Milk, Eggs, Gluten, Celery

Dietetics

Dietary regimen

Nut-Free, Sugar-Free

Calories

310 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 28g, Fat: 16g, Fiber: 2g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 780mg, Potassium: 220mg, Calcium: 60mg, Iron: 1.3mg

Vitamins

Vitamin A: 400mcg, Vitamin C: 15mg, Vitamin B6: 0.2mg, Folate: 25mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

55 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Mixing bowl, Whisk, Spoon, Thermometer

Appliances

Oven

Type

Type

Type Of Dish

Side Dish

Occasions

Thanksgiving, Christmas, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@kindersflavors

Origin

Cuisine

American

Geographic

United States, Southern United States

Various

Aspect

Texture

Moist, Tender, Golden Crust, Creamy

Flavors

Savory, Herby, Buttery, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (store in an airtight container,cool completely before refrigerating), frozen : up to 1 month (wrap tightly or use a freezer-safe airtight container,thaw in the fridge before reheating), reheating : until internal temperature reaches 165°F (oven at 350°F, covered with foil to retain moisture)