Aunt Jewel’s Chicken Dressing Casserole: A Southern Comfort Classic

Chicken dressing casserole is a staple at many Southern tables, especially during holidays and family gatherings. This recipe, inspired by my Aunt Jewel, elevates the traditional dressing to a comforting and flavorful casserole. It’s the perfect dish to share, simple to make, and guaranteed to be a crowd-pleaser. Get ready to experience a taste of Southern hospitality with every bite!

Why This Recipe Works

Several factors contribute to the success of this recipe:

* **Flavorful Broth:** Using homemade or high-quality chicken broth is crucial. It infuses the entire dressing with rich, savory flavor.
* **Variety of Breads:** Combining different types of bread creates a delightful texture. Cornbread adds a slightly sweet and crumbly element, while white bread or biscuits offer a softer contrast.
* **Sautéed Vegetables:** Sautéing the onions, celery, and garlic before adding them to the dressing develops their flavors, adding depth and complexity.
* **Fresh Herbs:** Fresh herbs, such as sage and thyme, bring a fragrant and herbaceous note that elevates the overall taste.
* **Creamy Texture:** The addition of eggs and milk (or cream) creates a moist and creamy texture that is both comforting and satisfying.
* **Chicken-to-Dressing Ratio:** A generous amount of chicken ensures that every bite is packed with flavor and protein.

Ingredients You’ll Need

Here’s a detailed list of the ingredients you’ll need to create Aunt Jewel’s Chicken Dressing Casserole:

* **Chicken:**
* 3-4 pounds bone-in, skin-on chicken pieces (such as thighs, legs, and breast) – This provides the most flavor for the broth and meat for the dressing. You can also use a whole chicken.
* Water – Enough to cover the chicken in the pot.
* 1 teaspoon salt – To season the chicken and broth.
* 1/2 teaspoon black pepper – To season the chicken and broth.
* 1 bay leaf (optional) – Adds a subtle aromatic depth to the broth.
* 1 carrot, chopped (optional) – Contributes sweetness and flavor to the broth.
* 1 celery stalk, chopped (optional) – Adds aromatic flavor to the broth.
* 1/2 onion, chopped (optional) – Adds aromatic flavor to the broth.
* **Dressing:**
* 1 (12-16 ounce) package cornbread mix, prepared according to package directions – Adds a slightly sweet and crumbly base.
* 6-8 slices white bread, cubed (or day-old biscuits, cubed) – Provides a soft and absorbent texture.
* 1 cup chopped onion – Forms the aromatic base of the dressing.
* 1 cup chopped celery – Adds a subtle crunch and savory flavor.
* 2 cloves garlic, minced – Infuses the dressing with a pungent and aromatic flavor.
* 1/2 cup (1 stick) unsalted butter – Adds richness and flavor, used for sautéing the vegetables.
* 2 cups chicken broth (reserved from cooking the chicken) – Provides moisture and enhances the chicken flavor.
* 2 large eggs, lightly beaten – Help bind the ingredients together and create a creamy texture.
* 1/2 cup milk (or cream) – Adds moisture and richness.
* 1 teaspoon dried sage – A classic herb that complements chicken and adds a savory aroma.
* 1/2 teaspoon dried thyme – Adds an earthy and herbaceous flavor.
* 1/4 teaspoon black pepper – Enhances the savory flavors.
* 1/4 teaspoon salt (or to taste) – Balances the flavors.
* 1/4 cup chopped fresh parsley (optional) – Adds a fresh, vibrant element.
* **Equipment:**
* Large pot or Dutch oven – For cooking the chicken.
* Large skillet or sauté pan – For sautéing the vegetables.
* Large mixing bowl – For combining the dressing ingredients.
* 9×13 inch baking dish – For baking the casserole.

Step-by-Step Instructions

Follow these detailed steps to create Aunt Jewel’s Chicken Dressing Casserole:

**Part 1: Cooking the Chicken and Making Broth**

1. **Prepare the Chicken:** Place the chicken pieces in a large pot or Dutch oven. Cover with water, ensuring the chicken is completely submerged. Add the salt, pepper, bay leaf (if using), carrot (if using), celery (if using), and onion (if using).
2. **Bring to a Boil:** Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 45-60 minutes, or until the chicken is cooked through and the meat is easily falling off the bone. The internal temperature of the chicken should reach 165°F (74°C).
3. **Remove the Chicken:** Carefully remove the chicken from the pot and set it aside to cool slightly. Reserve the broth in the pot. Strain the broth through a fine-mesh sieve to remove any solids (bones, vegetables, herbs). This will give you a clean and flavorful broth.
4. **Debone and Shred the Chicken:** Once the chicken is cool enough to handle, remove the skin and bones. Shred the chicken meat into bite-sized pieces. You should have approximately 3-4 cups of shredded chicken.

**Part 2: Preparing the Dressing**

1. **Prepare the Bread:** Prepare the cornbread according to the package directions and let it cool completely. Crumble the cooled cornbread into a large mixing bowl. Add the cubed white bread (or biscuits) to the bowl.
2. **Sauté the Vegetables:** Melt the butter in a large skillet or sauté pan over medium heat. Add the chopped onion and celery and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
3. **Combine Wet Ingredients:** Pour the sautéed vegetables (including the melted butter) into the bowl with the bread. Add the shredded chicken, 2 cups of the reserved chicken broth, beaten eggs, milk (or cream), sage, thyme, salt, and pepper. If you’re using fresh parsley, add it now as well.
4. **Mix Thoroughly:** Gently mix all the ingredients together until well combined. Be careful not to overmix, as this can result in a dense dressing.

**Part 3: Baking the Casserole**

1. **Preheat the Oven:** Preheat your oven to 350°F (175°C).
2. **Prepare the Baking Dish:** Grease a 9×13 inch baking dish with butter or cooking spray.
3. **Transfer the Dressing:** Pour the chicken dressing mixture into the prepared baking dish, spreading it evenly.
4. **Bake the Casserole:** Bake for 30-40 minutes, or until the top is golden brown and the dressing is set. The internal temperature should reach 165°F (74°C).
5. **Let it Rest:** Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the dressing to set up slightly and makes it easier to slice.

Tips for Success

* **Use High-Quality Ingredients:** The better the quality of your ingredients, the better the flavor of the casserole. Opt for fresh herbs, good-quality chicken broth, and real butter.
* **Don’t Overmix:** Overmixing the dressing can result in a dense and heavy texture. Mix the ingredients gently until just combined.
* **Adjust the Broth:** If the dressing seems too dry, add a little more chicken broth. If it seems too wet, add a little more crumbled cornbread or cubed bread.
* **Customize the Herbs:** Feel free to experiment with different herbs, such as rosemary, marjoram, or poultry seasoning.
* **Add-Ins:** Consider adding other ingredients to the dressing, such as chopped pecans, cranberries, or cooked sausage.
* **Make Ahead:** The dressing can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Add a little extra broth before baking, as the bread will absorb moisture as it sits.
* **Freezing:** Leftover chicken dressing casserole can be frozen for up to 2-3 months. Thaw completely in the refrigerator before reheating.
* **Broth Quality:** The broth is the backbone of this dish. Making your own from the chicken carcass provides the deepest, most authentic flavor. However, a good quality store-bought low-sodium chicken broth will work in a pinch. Avoid overly salty broths, as you can always add more salt to taste.
* **Bread Storage:** Store leftover bread in an airtight container or resealable bag to prevent it from drying out before you’re ready to use it.

Variations

* **Spicy Chicken Dressing:** Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a little heat.
* **Mushroom Chicken Dressing:** Sauté sliced mushrooms with the onions and celery for an earthy flavor.
* **Oyster Dressing:** A Southern tradition; add shucked oysters to the dressing before baking for a briny flavor.
* **Cranberry Chicken Dressing:** Stir in dried cranberries for a touch of sweetness and tartness.
* **Sausage Chicken Dressing:** Brown crumbled breakfast sausage and add it to the dressing for a heartier meal.
* **Vegetarian Dressing:** Substitute vegetable broth for chicken broth and omit the chicken. Add extra vegetables such as mushrooms, carrots, and zucchini.

Serving Suggestions

Aunt Jewel’s Chicken Dressing Casserole is a complete meal in itself, but it’s also delicious served alongside other Southern favorites:

* **Green Bean Casserole:** A classic side dish that complements the dressing perfectly.
* **Mashed Potatoes and Gravy:** Creamy mashed potatoes and rich gravy are a comforting addition.
* **Cranberry Sauce:** The tartness of cranberry sauce balances the savory flavors of the dressing.
* **Sweet Potato Casserole:** A sweet and decadent side dish.
* **Collard Greens:** A Southern staple that adds a slightly bitter and earthy flavor.
* **Dinner Rolls:** Warm and fluffy dinner rolls are perfect for soaking up the delicious gravy.

Storage Instructions

* **Refrigerating:** Store leftover chicken dressing casserole in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the casserole in the oven at 350°F (175°C) until heated through, or in the microwave. Add a splash of chicken broth if the dressing seems dry.
* **Freezing:** To freeze, let the casserole cool completely. Cut into individual portions or leave whole and wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Recipe Card

**Aunt Jewel’s Chicken Dressing Casserole**

**Prep Time:** 30 minutes
**Cook Time:** 1 hour 15 minutes
**Total Time:** 1 hour 45 minutes
**Servings:** 8-10

**Ingredients:**

* 3-4 pounds bone-in, skin-on chicken pieces
* Water (enough to cover chicken)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 bay leaf (optional)
* 1 carrot, chopped (optional)
* 1 celery stalk, chopped (optional)
* 1/2 onion, chopped (optional)
* 1 (12-16 ounce) package cornbread mix, prepared
* 6-8 slices white bread, cubed
* 1 cup chopped onion
* 1 cup chopped celery
* 2 cloves garlic, minced
* 1/2 cup (1 stick) unsalted butter
* 2 cups chicken broth (reserved)
* 2 large eggs, lightly beaten
* 1/2 cup milk (or cream)
* 1 teaspoon dried sage
* 1/2 teaspoon dried thyme
* 1/4 teaspoon black pepper
* 1/4 teaspoon salt (or to taste)
* 1/4 cup chopped fresh parsley (optional)

**Instructions:**

1. **Cook the Chicken:** Place chicken in a pot, cover with water, add salt, pepper, bay leaf, carrot, celery, and onion (if using). Bring to a boil, then simmer for 45-60 minutes.
2. **Debone and Shred:** Remove chicken, cool, debone, and shred. Reserve 2 cups of broth.
3. **Prepare Bread:** Prepare cornbread according to package directions. Crumble into a large bowl with cubed white bread.
4. **Sauté Vegetables:** Melt butter in a skillet. Sauté onion and celery until softened. Add garlic and cook until fragrant.
5. **Combine Ingredients:** Add sautéed vegetables, shredded chicken, broth, eggs, milk, sage, thyme, salt, pepper, and parsley (if using) to the bread mixture.
6. **Mix Gently:** Mix until just combined.
7. **Preheat Oven:** Preheat oven to 350°F (175°C).
8. **Bake:** Pour mixture into a greased 9×13 inch baking dish. Bake for 30-40 minutes, or until golden brown and set.
9. **Rest:** Let rest for 10-15 minutes before serving.

Enjoy your delicious Aunt Jewel’s Chicken Dressing Casserole! This recipe is a testament to the power of simple ingredients and heartfelt cooking. It’s a dish that brings people together and creates memories that will last a lifetime. So, gather your loved ones, prepare this comforting casserole, and enjoy a taste of Southern hospitality. Bon appétit!