We’ve always been fans of Paula Deen’s hearty Southern classics, and her Chicken and Dressing recipe stands out as a comforting favorite. Originating from the rich traditions of Southern cuisine, it features tender chicken paired with flavorful dressing that evokes family gatherings and warm memories.
This dish isn’t just delicious—it’s simple yet satisfying, blending everyday ingredients into something truly special. We’ll guide you through recreating this iconic recipe so you can bring a taste of the South to your own kitchen.
Ingredients
In our Paula Deen Chicken and Dressing recipe, we select high-quality ingredients that capture the essence of Southern comfort food. These components blend seamlessly to deliver a dish full of rich, savory flavors and a nostalgic warmth perfect for family meals.
- Chicken: 1 whole chicken (about 3-4 pounds), boiled until tender and shredded – this forms the hearty base.
- Cornbread: 6 cups of crumbled cornbread (homemade or store-bought) – prepare it the day before for optimal texture.
- Onions: 1 large onion, finely chopped – adds a sweet, aromatic layer when sautéed first.
- Celery: 2 cups of diced celery stalks – chop these for a fresh, crunchy contrast in the mixture.
- Butter: 1/2 cup (1 stick), unsalted and melted – use this early to sauté vegetables and bind flavors.
- Chicken broth: 4 cups, low-sodium – add gradually as needed to achieve the right moisture.
- Eggs: 2 large eggs, beaten – incorporate these to help bind the dressing together.
- Sage: 2 tablespoons of dried rubbed sage – a key herb for that authentic Southern taste; adjust to preference.
- Salt and pepper: 1 teaspoon salt and 1/2 teaspoon black pepper, freshly ground – season to taste throughout preparation.
Instructions
Now that we have gathered our essential ingredients for Paula Deen’s Chicken and Dressing, we will walk you through the straightforward steps to prepare this comforting Southern classic. Our detailed guide ensures you achieve rich, savory flavors that evoke family gatherings.
Prepare the Ingredients
Before we begin cooking, let’s get our ingredients ready for seamless assembly. Start by rinsing and patting dry a 4-pound whole chicken, then set it aside. Next, crumble 4 cups of cornbread into a large bowl for texture. Finely chop 1 cup of onions and 1 cup of celery—these aromatics add a fresh, crunchy base. Melt ½ cup of butter in a microwave-safe dish, beat 2 large eggs in a separate bowl, and measure out 4 cups of low-sodium chicken broth plus 1 teaspoon of dried sage. Season everything with 1 teaspoon of salt and ½ teaspoon of pepper to taste, ensuring all components are prepped and within reach for efficient workflow.
Cook the Chicken
Begin by placing the 4-pound whole chicken in a large stockpot and covering it with 8 cups of water. Bring the water to a boil over high heat, then reduce to medium-low and simmer for 45-60 minutes until the chicken is fully cooked and tender—the meat should easily pull away from the bone, releasing a fragrant aroma that signals it’s ready. Once done, remove the chicken from the pot, let it cool slightly, then shred the meat into bite-sized pieces using two forks. Reserve 4 cups of the flavorful broth for later use, as it enhances the dish’s moisture and depth.
Make the Dressing
In a large mixing bowl, combine the 4 cups of crumbled cornbread with the chopped onions, celery, and 1 teaspoon of dried sage for a hearty base. Pour in the ½ cup of melted butter and 2 beaten eggs, stirring vigorously to coat everything evenly. Gradually add 4 cups of the reserved chicken broth, mixing until the mixture reaches a moist, slightly sticky consistency—aim for a texture that holds together without being soggy, which will absorb flavors beautifully during baking. Finally, fold in the shredded chicken and season with 1 teaspoon of salt and ½ teaspoon of pepper, creating a savory blend that promises a comforting, homey taste.
Assemble the Dish
Transfer the dressing mixture into a greased 9×13-inch baking dish, spreading it evenly with a spatula for uniform cooking. Ensure the shredded chicken is well distributed throughout the cornbread mixture to infuse every bite with juicy, tender meat. Gently press down the top layer to compact it slightly, allowing the flavors to meld together—this step locks in the moisture and ensures a cohesive Chicken and Dressing that captures Paula Deen’s signature style.
Bake
Preheat your oven to 350°F and place the assembled dish on the middle rack. Bake uncovered for 45-50 minutes, or until the top turns golden brown and the edges are crispy—the aroma of sage and chicken will fill your kitchen, signaling a perfectly baked result. To check doneness, insert a knife into the center; it should come out clean, with the internal temperature reaching 165°F for safety. Let the dish rest for 10 minutes before serving to allow flavors to settle.
Required Tools and Equipment
To prepare our Paula Deen’s Chicken and Dressing recipe with precision and ease, we rely on essential tools that streamline each step from boiling the chicken to baking the final dish. These items ensure efficient handling of ingredients and techniques, building on the preparation and cooking processes we’ve outlined.
Preparation Tools
- Large stockpot: Ideal for boiling the whole chicken until tender; choose one with a capacity of at least 8 quarts to accommodate ample water and prevent overflow.
- Cutting board and sharp knife: We use these for chopping onions and celery; opt for a sturdy board and a chef’s knife for safe, efficient slicing.
- Mixing bowls: A set of medium and large bowls helps in crumbling cornbread and combining ingredients like beaten eggs, melted butter, and aromatics for a uniform mixture.
Cooking and Sautéing Tools
- Skillet or frying pan: Essential for sautéing onions and celery; we prefer a 10-inch nonstick skillet to achieve even browning without sticking.
- Measuring cups and spoons: Accurate measurements are key for ingredients like low-sodium chicken broth and dried sage; use a set with both dry and liquid options for versatility.
Baking and Serving Tools
- Casserole dish or baking pan: A 9×13-inch oven-safe dish is crucial for assembling and baking the dressing mixture; it allows for even heat distribution and a golden-brown finish.
- Oven thermometer: We recommend this for monitoring baking temperature; it ensures the dish reaches the perfect 350°F for optimal texture and flavor.
- Tongs or forks: Handy for shredding the boiled chicken; sturdy tongs make quick work of pulling apart the meat without mess.
By gathering these tools, we guarantee a smooth transition from our ingredient prep and step-by-step instructions to a beautifully baked Southern classic.
Make-Ahead Instructions
One of the beauties of Paula Deen’s Chicken and Dressing recipe is its flexibility for busy schedules, allowing us to prepare components in advance without sacrificing that signature Southern comfort. By planning ahead, we ensure our dish retains its moist, flavorful texture and rich, savory aroma, making it ideal for family gatherings or holiday meals.
Preparing the Chicken Ahead
We can boil and shred the chicken up to 2 days in advance to save time on the day of serving. Start by rinsing the chicken, placing it in a large stockpot, and covering it with water. Boil until tender, then let it cool, shred the meat, and store it in an airtight container in the refrigerator. This step preserves the hearty, juicy essence of the chicken, ensuring it integrates seamlessly into the dressing mixture later.
Making the Dressing Mixture in Advance
For the dressing, we recommend preparing the cornbread crumbles, sautéed onions, and celery mixture up to 1 day ahead. First, crumble the cornbread and mix it with sautéed onions and celery in a large bowl. Add melted butter, beaten eggs, low-sodium chicken broth, dried sage, salt, and pepper to create a moist base. Once combined, transfer the mixture to an airtight container and refrigerate it. This make-ahead technique locks in the comforting, herbaceous flavors, allowing the ingredients to meld for even deeper taste.
Assembling the Full Dish
If we want to go further, we can fully assemble the Chicken and Dressing in a casserole dish up to 24 hours before baking. Layer the shredded chicken evenly over the dressing mixture, press it down for cohesive flavors, and cover the dish tightly with plastic wrap or foil. Store it in the refrigerator, where the aromas will intensify, promising a golden-brown crust and tender interior when baked.
Storage and Reheating Guidelines
Proper storage is key to maintaining quality. Here’s a quick overview of make-ahead timelines and tips:
| Component | Make-Ahead Time | Storage Method | Reheating Instructions |
|---|---|---|---|
| Shredded Chicken | Up to 2 days | Airtight container in fridge | Reheat in a skillet over medium heat until warm, adding broth if needed to retain moisture. |
| Dressing Mixture | Up to 1 day | Airtight container in fridge | Bring to room temperature for 30 minutes before baking; adjust broth if it appears dry. |
| Fully Assembled Dish | Up to 24 hours | Covered casserole in fridge | Bake directly from the fridge, adding 10-15 minutes to the original baking time for even heating. |
By following these steps, we keep Paula Deen’s Chicken and Dressing recipe convenient yet authentic, delivering that irresistible blend of crispy edges and succulent bites every time.
Conclusion
We’ve loved sharing Paula Deen’s Chicken and Dressing recipe, a timeless Southern favorite that brings warmth to any table.
It’s more than just a meal—it’s a way to create lasting memories with simple ingredients and straightforward steps.
We encourage you to give it a try and make it your own; you’ll discover why it’s a go-to for effortless, comforting gatherings.
Frequently Asked Questions
What is Paula Deen’s Chicken and Dressing recipe?
Paula Deen’s Chicken and Dressing is a classic Southern comfort dish featuring a whole boiled chicken mixed with crumbled cornbread, sautéed onions, celery, and seasonings. It’s known for its hearty, savory flavors and nostalgic appeal, perfect for family gatherings. This simple recipe uses everyday ingredients to create a satisfying meal that evokes warmth and tradition.
What ingredients are needed for Paula Deen’s Chicken and Dressing?
Key ingredients include a whole boiled chicken, crumbled cornbread, sautéed onions and celery, melted butter, low-sodium chicken broth, beaten eggs, dried sage, salt, and pepper. These high-quality components blend to deliver rich, Southern flavors. Focus on fresh items for the best taste, keeping prep straightforward.
How do I prepare Paula Deen’s Chicken and Dressing step by step?
Start by boiling and shredding the chicken. Sauté onions and celery, then mix with crumbled cornbread, butter, eggs, broth, and seasonings. Combine with chicken, press into a casserole dish, and bake until golden brown. Let it rest before serving for cohesive flavors. The process takes about 1-2 hours total.
What tools and equipment are essential for this recipe?
You’ll need a large stockpot for boiling chicken, a cutting board and sharp knife for chopping veggies, mixing bowls for combining ingredients, a skillet for sautéing, measuring cups and spoons for accuracy, and a casserole dish with an oven thermometer for baking. These basics ensure smooth preparation.
Can I make Paula Deen’s Chicken and Dressing ahead of time?
Yes, boil and shred the chicken up to 2 days in advance, or prepare the dressing mixture (including cornbread and veggies) 1 day ahead. You can fully assemble the dish and refrigerate it for up to 24 hours before baking. This makes it ideal for busy schedules while keeping flavors fresh.
How should I store and reheat leftovers of this dish?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, warm in a 350°F oven for 20-30 minutes until heated through, or use a microwave for smaller portions. This maintains the crispy edges and moist interior for the best taste.