This chicken cornbread dressing is the best and only dressing you need for the holidays. It is moist and delicious and makes the perfect side dish.

Chicken Cornbread Dressing

Course Side Dish
Author Melissa Coleman


  • Pk of Chicken Legs Approx 6
  • Broth From the Chicken Legs
  • Cornbread 1 Skillet
  • 1 Egg
  • 1/2 Onion
  • Celery 2-3 Stalks
  • Sage
  • Poultry Seasoning
  • Salt
  • Pepper


  1. The very first step is to make your cornbread. (See Recipe Below)
  2. Preheat oven to 350 degrees.
  3. Boil your chicken legs in a large pot with plenty of water. You will need the broth as part of your ingredients.
  4. Once your chicken legs are cooked separate the meat from the bones.
  5. Pour your chicken broth into a 9x13 inch dish. Depending on how much water you used to boil your chicken you may not need all of your broth. You will want to fill your dish about half full of broth.
  6. Now you can add the rest of your ingredients, continuing to stir to get everything spread around. Add the chicken, 1 egg and cornbread. You should only need 1 skillet or 9x9 pan of cornbread for a 9x13 dish of dressing.
  7. Stir in the onion and celery. I chop these into little pieces using my food processor.
  8. Now you can add in the seasonings. Add salt, pepper, sage and poultry seasoning to taste. Make sure you go light on the sage and poultry seasoning at first and then you can add more if it needs it. I don't have exact measurements on how much I add but I would probably say somewhere around 1/2 tablespoon.
  9. Bake in the middle of the oven for approximately 1 hour. Stir the dressing every 20-30 minutes.