This chicken and dressing recipe is what you want your chicken and dressing to be: the perfect combination of moist and meaty (which sounds gross when read on paper, but you get what I mean-lol). Mama always makes it right! Here is my sweet mama’s perfect chicken and dressing recipe.

Chicken and Dressing: the Ultimate Thanksgiving Dish

Don’t you hate when you go to a Thanksgiving meal and the dressing is crumbly and dry and you desperately drown it with gravy in order to stomach it? You need my mama’s recipe. And here it is.

Ingredients for making Chicken and dressing for Thanksgiving:

3 Chicken Breasts (boiled or baked, or you can use a rotisserie)

1 pan of cooked cornbread (I use Martha White buttermilk cornmeal mix)

2 cartons of Chicken Broth (or 4 cans)

1/2 cup of celery chopped

1/2 cup of onion chopped

2 raw eggs

3 boiled eggs chopped

2 slices of bread

1/2 stick of butter

1 tsp pepper

1 tsp salt

1 tsp garlic powder

1 tsp poultry seasoning

1 tsp sage

1 roaster pan if you don’t have a large enough baking dish

Directions for making Chicken and Dressing:

-Make cornbread as directed on the back of Martha’s bag.

-Cook chicken.

-Saute onions and celery in butter until translucent and soft.

-Crumble up baked cornbread in a baking dish.

-Add shredded chicken breast to cornbread.

-Add cooked celery and onions, boiled and raw eggs, crumbled-up bread slices, and all seasonings.

-Stir and then add 1 carton of broth. Stir again. Add a second carton of chicken broth. Stir thoroughly.

-Bake at 350 for 1 hour or until firmish in the middle. (Until it barely jiggles)

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It’s that easy! No fuss, and more importantly, no crumble!

Need another side for your table? Try my sweet potato casserole recipe! It’s a must.

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