Description
This casserole is a labor of love that relies on simple, wholesome ingredients to create a complex, comforting flavor. The key is using two types of bread—crumbly cornbread and white bread cubes—along with plenty of rich broth and tender chicken. It bakes up moist on the inside with a perfectly golden, craggy top.
Ingredients
Units
Scale
- 4 cups (480 g) Crumbled Cornbread (prepared a day ahead)
- 2 cups (240 g) White Bread Cubes (dried out)
- 1 1/2 cups (225 g) Cooked Chicken, diced or shredded
- 1/2 cup (1 stick) Unsalted Butter, plus extra for greasing
- 1 large Yellow Onion, finely chopped
- 2 Celery Stalks, finely chopped
- 3 Large Eggs, lightly beaten
- 3-4 cups Chicken Broth (high-quality)
- 2 teaspoons Poultry Seasoning (or ground sage)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Preheat and Sauté: Preheat your oven to 375°F (190°C). Generously grease a 9-inch square baking dish (or 2-quart casserole) with butter. Melt ½ cup butter in a large skillet over medium heat. Add onion and celery. Sauté for 8 to 10 minutes until soft and fragrant, but not browned.
- Combine Dry Ingredients: In a very large mixing bowl, combine the crumbled cornbread, dried white bread cubes, and cooked chicken. Pour the buttery sautéed vegetables (and all the melted butter) directly over the bread mixture.
- Mix Liquid: In a separate bowl, whisk together the beaten eggs, 3 cups of chicken broth, poultry seasoning, salt, and black pepper. Pour this liquid over the bread and chicken mixture.
- Fold and Adjust: Gently fold everything together with a spatula until thoroughly moistened. If the mixture looks dry, gradually add up to one more cup of broth. It should be very moist, almost soupy.
- Bake: Transfer the mixture to the prepared dish. Spread evenly, but do not press down firmly (this keeps the top textured). Bake uncovered for 45 to 55 minutes, until the top is deeply golden brown and the center is set.
- Rest and Serve: Remove from the oven and let rest for at least 15 minutes to allow the dressing to set up. Serve warm.
Notes
- Bread Texture: For the best results, prepare the cornbread a day ahead so it is slightly dry. Ensure white bread cubes are dried out on the counter or in a low oven.
- Sautéing: Don’t rush cooking the vegetables; softening them completely ensures they melt into the dressing for flavor without crunch.
- Moisture Level: The unbaked mixture should be very moist. It is better to be slightly too wet than too dry, so don’t hesitate to add the extra broth if the bread soaks up the liquid immediately.
- Don’t Compress: Keeping the mixture somewhat loose when spreading it in the pan is the secret to achieving a craggy, crisp top.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course, Side Dish, Casserole
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 110 mg
