Cornbread Dressing with Herb-Roasted Chicken
A whole herb-rubbed roasted chicken rests on a bed of buttery sage cornbread dressing soaked in rich pan drippings.
Dressing isn't just a holiday side in this house — pair it with a simply roasted chicken and it becomes a full Sunday dinner in its own right. The cornbread gets crumbled in the day before so it can dry out properly, which is the whole secret to dressing that holds together without turning to mush. Spoon the pan drippings over both the chicken and the dressing right before serving.
Ingredients
- 1 whole chicken (4 to 5 pounds)
- 3 tablespoons unsalted butter, softened
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh sage, chopped
- 1 1/2 teaspoons salt, divided
- 6 cups crumbled day-old cornbread
- 2 cups torn day-old white bread
- 1 cup diced yellow onion
- 1 cup diced celery
- 4 tablespoons unsalted butter, for the dressing
- 2 large eggs, beaten
- 2 to 2 1/2 cups chicken broth
- 1 teaspoon black pepper
Instructions
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1
Season the chickenPat the chicken dry, rub the softened butter mixed with thyme, sage, and 1 teaspoon salt under and over the skin, and let it sit at room temperature for 20 minutes.
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2
Roast the birdRoast the chicken breast-side up in a 425°F oven for about 1 hour 15 minutes, until the internal temperature reaches 165°F, then rest for 10 minutes before carving; reserve the pan drippings.
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3
Sauté the aromaticsWhile the chicken roasts, melt the dressing butter in a skillet and cook the onion and celery over medium heat for 6 to 8 minutes until soft.
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4
Combine the dressing baseIn a large bowl, toss the cornbread and torn bread with the cooked onion and celery, remaining salt, and pepper.
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5
Moisten and bindStir in the beaten eggs and enough chicken broth to make the mixture moist but not soupy, then transfer to a buttered baking dish.
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6
Bake the dressingBake the dressing alongside the chicken for the last 35 to 40 minutes of roasting time, until golden on top and set in the middle.
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7
Carve and serveCarve the chicken and serve over or alongside the dressing, spooning the reserved pan drippings over both.
Stale your cornbread on purpose by crumbling it onto a sheet pan and leaving it uncovered overnight so it absorbs broth without going mushy.
Store chicken and dressing separately in airtight containers for up to 4 days; reheat the dressing covered with foil so it doesn't dry out.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
