🌽 THE BEST Southern-Style Cornbread Dressing/Stuffing

👇🏽 SHOP MY AMAZON STOREFRONT https://www.amazon.com/shop/cookingwithfreddie ⸻ 🌽 THE BEST Southern-Style Cornbread Dressing Moist • Flavorful • No Dryness Allowed 😆 This is the ONLY cornbread dressing recipe you will ever need. It’s full of flavor, perfectly moist, and made with homemade broth + homemade cornbread. After you make it like this, you will never make it another way! ⸻ 🛒 Ingredients Homemade Chicken Broth • 4 chicken leg quarters • 2–3 limes (for cleaning) • 1 whole leek, cleaned & tied • 3 carrots, peeled & chopped • Celery stalks, cleaned & chopped • 1 tablespoon Better Than Bouillon • 1 whole head garlic • 2 chicken-flavor bouillon cubes • 1 whole onion (cut into 4 pieces) • Parsley & thyme, tied together • 2–3 bay leaves • 1 tablespoon adobo • 1 tablespoon rotisserie seasoning • 1 tablespoon black pepper • 1 tablespoon salt • Water (enough to cover) ⸻ Cornbread (for the dressing) • ¼ cup oil (to heat the skillet) • 2 cups self-rising cornbread mix • 2 tablespoons vegetable oil • 2 eggs • 1 cup buttermilk • 1 tablespoon sugar • 1 teaspoon salt ⸻ Veggies + Add-Ins • 1 onion, chopped • Celery, chopped • Bell peppers (any colors), chopped • 1–2 tablespoons oil for sautéing • Shredded chicken (from the broth) • 1 can cream of chicken • 1 can cream of mushroom or cream of celery • 2–2½ cups homemade broth (add as needed) ⸻ Seasonings for the Dressing • 1 teaspoon sage • 1 teaspoon black pepper • 1 tablespoon Tony’s Creole seasoning • 1 teaspoon poultry seasoning • Fresh thyme (optional) ⸻ 🍳 Directions 1. Make the Homemade Broth 1. Clean chicken with lime and rinse well. 2. Add chicken to a large pot. 3. Add leek, carrots, celery, garlic, bouillon cubes, onion, parsley/thyme, bay leaves, and all seasonings. 4. Cover with water. 5. Bring to a boil, then simmer 1 hour. 6. Remove chicken, take out all bones, shred the meat. 7. Strain and save broth. ⸻ 2. Make the Cornbread 1. Preheat oven to 350°F. 2. Add ¼ cup oil to a cast iron skillet and heat it in the oven. 3. In a bowl, mix cornbread mix, oil, eggs, buttermilk, sugar, and salt. 4. Pour into the hot skillet — it should SIZZLE. 5. Bake 45 minutes. 6. Refrigerate overnight (best texture for dressing). ⸻ 3. Sauté the Veggies 1. Heat oil in a skillet. 2. Sauté celery, onion, and bell peppers until soft. ⸻ 4. Mix the Dressing 1. Crumble the one-day-old cornbread into a bowl. 2. Add sautéed vegetables. 3. Add shredded chicken. 4. Add cream of chicken + cream of mushroom/celery. 5. Add 2 cups broth to start — add until you reach the consistency you like (I used about 2½ cups total). ⸻ 5. Season Add the seasonings and mix very well: • Sage • Black pepper • Tony’s Creole • Poultry seasoning • Fresh thyme (optional) ⸻ 6. Bake 1. Transfer mixture to cast iron or baking dish. 2. Bake at 350°F for 45 minutes–1 hour until golden and set.