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Southern Chicken and Dressing

Chicken and Dressing with Hetb Stuffing

Course Main Course
Cuisine American
Keyword chicken
Prep Time 40 minutes
Cook Time 45 minutes
Servings 20


  • 1 Pkg Young whole chicken
  • 3/4 Tablespoon Salt
  • 2 6-ounce Pkg Martha White Yellow Cornbread Mix
  • 3 Each Large Eggs
  • 2 Cups Pepperidge Farms Herb Stuffing Mix
  • 1 Cup Chopped Green Onions
  • 3/4 Cup Chopped Celery
  • 3 32-ounce carton Low Sodium Chicken Broth (use 2-1/2 cartons)
  • 3/4 Tablespoon Pepper
  • 2 Teaspoon Poultry Seasoning


  1. Before putting the chicken into a stockpot, take out the neck and giblets from the inside of the chicken (save for cooking giblet gravy).

  2. Put the whole chicken into a stockpot, cover with water, add the salt, and turn the burner on high until boiling.

  3. Turn burner on low to medium and cook for about 30 minutes or until done.

  4. While the chicken is boiling, mix the cornbread according to the package directions and bake.

  5. When adding the two cornbread mixes, remember to double the milk and eggs required for each package

  6. When the chicken is done, transfer it to a large bowl to cool down enough so that you can debone it.

  7. Save the broth and set aside for the dressing.

  8. Debone the chicken, and discard the fat and bones.

  9. Boil the eggs, peel, and chop.

  10. Crumble the cornbread and add the Pepperidge Farms stuffing mix with it.

  11. Add the eggs to the cornbread mixture.

  12. Chop the onions and celery and add to the cornbread mixture.

  13. Mix in the broth from the cooked chicken and one of the three cartons of broth.

  14. Then add the pepper and the poultry mix with the cornbread mixture and pour the mixture into a metal baking pan.

  15. Place chicken pieces into the top of the cornbread mixture.

  16. Bake at 375° for 45 minutes or until done.

Recipe Notes


It’s best to make chicken and dressing at least a day ahead of when you plan to serve it. After you mix the broth from the cooked chicken and the second 32-ounce carton of chicken broth with the cornbread mixture, you may prefer not to add the third carton of broth.

Let the chicken and dressing set overnight then consider adding the third carton (or at least half of it) of broth the next day before baking the dressing. It’s much better to eat a dressing that’s a little moist rather than dry.