Christmas Classic: Chicken and Dressing

Holiday Dinners

I’d bet that it’s nearly impossible to find a Southern Christmas dinner table without a serving of chicken and dressing—at least once during the holiday season! In our family, it’s a classic staple that makes an appearance at both Thanksgiving and Christmas every year.

The Notebook

My parents and in-laws have all passed away, and now my husband and I find ourselves as the oldest in each of our families. It feels so strange not to have someone to “check on” anymore. Now, we’re the ones who will eventually need checking on! We’re not quite there yet, but it’s still an odd feeling to realize we’ve reached this stage in life.

During the holidays, I like to keep family traditions alive by preparing some of our cherished recipes or using their special serving dishes. Carrie always enjoys my mother’s frozen caramel pie, and her party potatoes are a hit with everyone. My husband’s grandmother’s heavenly hash is another family favorite that always makes its way to the table. These little touches bring back wonderful memories and make the season feel even more special.

This year, while browsing through my mother’s old notebook filled with her handwritten recipes, I was searching for something special to prepare. It’s funny how we sometimes stumble across things we’ve never noticed before, even in something so familiar. My mother has been gone for over 20 years, and I’ve flipped through that notebook hundreds of times, but this time, I discovered something new))) It’s a little reminder of how special those keepsakes really are.

Right at the front of her old notebook was a folded newspaper clipping with recipes for Caramel Banana Pie and Chicken and Dressing. While we already have her handwritten chicken and dressing recipe—and it’s a good one—this version was slightly different. Not a big change, but enough to catch my attention.

As I turned the clipping over, I noticed the date on an ad printed on the back. It was from just a couple of weeks before she passed away, so suddenly, in 2001. It struck me that this might have been the last time she used her notebook. Perhaps she was planning to try the pie or the chicken and dressing (or both) for Christmas that year.

I’d never noticed that clipping before, and seeing it now gave me a comforting sense of her presence. It felt like a little nudge from her, so I decided to make the chicken and dressing this year. I’ll give the pie a try in the next few days too)))

What I Did Differently

Cornbread

To save time, bake the cornbread a day or two ahead of time. The recipe calls for a “pan” of cornbread, so I used a 12″ skillet to make a thick pan specifically for the chicken and dressing. While we usually prefer our cornbread on the thinner side, the thicker version works best for this dish. Store the cornbread in the refrigerator until you’re ready to use it.

When it’s time to mix, crumble the cornbread with your hands into small pieces. If you find you need a little extra, you can add leftover biscuits (if you have any!) or even stale loaf bread for added texture.

Making chicken and dressing is anything but an exact science! Like many old family recipes, it leaves plenty of room for interpretation, with some ingredients unmeasured and steps left unmentioned. This is one of those recipes where you’ll need to rely on your instincts and best judgment. Taste, texture, and consistency are your guides—so don’t be afraid to make it your own!

Chicken Breasts

Since chicken breasts these days can be so HUGE and thick, I opted for chicken tenders instead. They cook much faster and are usually more tender—plus, can you imagine encountering those live chickens? Good grief!

For this recipe, I ended up with about 2-3 cups of chopped chicken to mix into the dressing. It was just the right amount for a flavorful and hearty dish.

Boiled Eggs

The original recipe called for eight boiled eggs, but I just couldn’t bring myself to use that many—it felt like too much! Instead, I adjusted by using four chopped boiled eggs and four raw eggs. This combination worked perfectly, adding just the right texture and flavor to the dressing without going overboard on the eggs.

Onion

Instead of chopping a whole onion, I decided to use a bunch of green onions, tops and all. The mild flavor was just right, and the green tops added a nice pop of color to the dressing)) It’s a simple swap that worked beautifully!

Broth

TThe recipe didn’t specify how much or what kind of broth to use, so I had to improvise. While you might have some liquid left from cooking the chicken, it’s not quite the same as the rich broth we used to get “back in the day” when cooking chicken with the skin and bones. Boneless, skinless chicken just doesn’t produce that deep flavor.

To supplement, you can add chicken bouillon cubes (if you have them) or do what I did—use store-bought chicken broth. I went with a 32 oz box and used the whole thing. I also stuck to the recipe and added both cans of soup.

The key is to get the right consistency when everything is mixed together. The chicken and dressing should be “soupy” before baking—this ensures it stays moist after baking. Too little broth, and your dressing will be dry; too much, and it’ll stay wet even after baking. If you overdo the liquid, you can balance it out by adding more bread. A good rule of thumb: when you press a spoon into the mixture, you should see a bit of liquid rise to the surface. It’s something you get a feel for with practice!

Seasonings

Figuring out how much poultry seasoning to use can be a bit of a guessing game. Since it contains sage, which has a strong flavor, a little can go a long way. If you’ve used the full 8 boiled eggs, you could taste-test the mixture, but with raw eggs, that’s not an option. I just sprinkled, stirred, and relied on the smell to guide me—it’s one of those times when you have to trust your instincts)))

Salt and pepper are the same—you’ll need to guestimate. Keep in mind that store-bought broth already contains some salt, so it’s better to go light at first. You can always add more salt and pepper to taste at the table!

Butter

Butter wasn’t included in the recipe, but I’ve never heard of chicken and dressing without it! To me, it’s a must-have. I added two sticks of melted butter to the mixture (not counting the butter I used to prepare the skillet). It added the rich flavor and moisture that dressing needs to be truly delicious!

Bake

The recipe simply said to bake at 350°F until browned on top, and that’s exactly what I did. A good way to check for doneness is to gently shake the pan—if the center jiggles, it needs more time in the oven. I wish I had noted the exact baking time, but it was at least 30 minutes or so.

This recipe made enough to completely fill my 12″ cast iron skillet, with some leftovers to go into a foil pan for later. It’s always nice to have extra for the next meal!

Apologies!

I’ll admit, that this recipe doesn’t provide exact measurements or detailed instructions, and I almost didn’t write about it at all. The real point of this post wasn’t just the recipe itself—it was the moment of finding it. Coming across that old clipping felt like a little Christmas gift, a surprise I hadn’t expected this year. It was almost as if Mother was tapping me on the shoulder, saying, “Take a look at this recipe—I think we’d like it.” Moments like that are truly priceless. 😊

Next on the agenda, try the Caramel Banana Pie!

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