This Southern cornbread dressing is enriched with stock simmered from a spatchcocked Cornish hen and shredded hen meat, combined with cream soups and sautéed vegetables for a deeply savory, moist side dish that stands apart from standard bread stuffing.
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In a food processor, combine the onion, bell pepper, and celery. Pulse until finely minced.
Bring a large pot of water to a boil. Add about half of the minced vegetable mixture to the pot.
Carefully place the spatchcocked Cornish hen into the boiling water. Season generously with chicken seasoning and salt-free Creole seasoning.
Boil the hen until it is fully cooked and fork-tender. This will create a rich hen stock.
Remove the cooked hen from the pot, reserving the stock. Allow the hen to cool slightly, then debone and shred the meat.
In a large mixing bowl, crumble the cornbread with your hands.
To the crumbled cornbread, add the cream of chicken soup, the remaining minced vegetables, and a generous amount of the reserved hen stock.
Add the shredded hen meat to the bowl and mix everything together.
Continue to add more hen stock in batches and mix until you reach your desired consistency. Then, add the cream of celery soup and mix again.
Season the dressing mixture with more chicken seasoning and the all-purpose soul seasoning. Mix thoroughly to combine.
Pour the dressing into a baking dish and spread evenly.
Bake at 375°F (190°C) for 30-40 minutes, or until golden brown and heated through.
While the dressing bakes, prepare the gravy. In a saucepan, bring the remaining hen stock to a simmer. Whisk in the seasoned flour mix until the gravy thickens.
Serve the hot cornbread dressing topped with the homemade gravy and a side of cranberry sauce, if desired.
Cool completely, cover tightly, and refrigerate for up to 4 days. Reheat covered at 350°F until warmed through, or freeze for up to 3 months.
food processor · large pot (at least 6-quart capacity) · baking dish (9x13 inch or similar) · saucepan for gravy
Yes. Prepare the mixture through step 10, refrigerate it covered for up to 2 days, then bake as directed at 375°F for 30–40 minutes until golden.
You can substitute a 3–4 lb whole chicken or use 4 cups store-bought chicken stock plus 1 lb shredded rotisserie chicken, though homemade stock will provide richer flavor.
Bake at 375°F for 30–40 minutes until the top is golden brown and a fork inserted into the center meets no resistance.
Yes. Cool completely, transfer to an airtight freezer container, and freeze for up to 3 months. Thaw in the refrigerator and reheat covered at 350°F until warmed through.
Add reserved hen stock in small amounts and mix until you reach your preferred consistency before baking; the mixture should be moist but not soupy.
