Black Folks Chicken And Dressing

Black folks’ chicken and dressing isn’t just a recipe. It’s a tradition, a memory, and a gathering all in one dish. In Black Southern households, this soul food staple shows up at every Thanksgiving, holiday table, and Sunday dinner, bringing with it the unmistakable flavors of comfort and home.

Unlike the boxed stuffing mix you’ll find on store shelves, Black folks’ chicken and dressing is made from scratch with cornbread, savory herbs, rich broth, and tender chicken, layered together with love and seasoned to perfection. It’s the kind of dish that fills not only your plate but also your spirit, reminding you of family, fellowship, and the legacy of soul food cooking passed down through generations.

African American cornbread dressing recipe with chicken

If you’re a Black Southerner like me, chances are you’ve enjoyed your fair share of chicken and dressing.

This homemade classic isn’t just reserved for Thanksgiving or Christmas. It’s a comfort dish we crave all year long. Flavorful, hearty, and made with love, chicken and dressing is the kind of meal that always feels right, no matter the season.

What is chicken and dressing?

There’s nothing quite like the classic, savory flavor of Black folks’ chicken and dressing.

This dish has endured through generations, surviving slavery, segregation, poverty, and everything else this country has placed before the Black community. It’s more than food. It’s history and resilience served on a plate.

At its heart, chicken and dressing is cornbread dressing elevated with tender, shredded baked chicken. The ingredients are simple yet soulful: cooked poultry (chicken or turkey, and leftovers work beautifully), flavorful Southern seasonings, cornbread, celery, onion, parsley, chicken stock, and egg.

The result? A hearty, delicious, and comforting meal. An African American staple that has found its way into kitchens and onto holiday tables across the nation for generations.

What’s the difference between Southern cornbread stuffing and dressing?

Stuffing and dressing are two names for a similar dish made with bread, most often cornbread, in the Southern United States.

The difference comes down to how it’s cooked: stuffing is baked inside the turkey (or another bird) during roasting, while dressing is baked separately in its own pan and served as a side dish.

And in Black households, you’ll almost always hear it called dressing. For us, it’s more than just semantics—it’s tradition, identity, and the way our families have passed this dish down for generations.

Ingredients

Black folks’ chicken and dressing is built on a foundation of golden, homemade cornbread, enriched with butter for that melt-in-your-mouth Southern flavor. Diced yellow onion and celery add aromatic depth, while a blend of soulful seasonings and fresh parsley bring layers of flavor to every bite. Chicken stock ties it all together, keeping the dressing moist and savory, while tender, shredded chicken thighs make the dish hearty, comforting, and downright irresistible.

No cornmeal for cornbread? No problem! Whip up my easy soul food Jiffy cornbread chicken and dressing recipe for comfort, made simple!

How to make chicken and dressing the Black way

Black folks’ chicken and dressing is savory cornbread, tender chicken, and soulful seasonings baked to perfection. 

1. Bake the homemade cornbread from scratch and cube it into pieces.
2. Sauté the butter, herbs, vegetables, and seasonings, and add the chicken.
3. Then, mix the egg and parsley and pour it over the cubed cornbread.
4. Lastly, combine the chicken and herb mixture with the cornbread and egg mixture, and bake it covered, then uncovered.

🥄 Shaunda says: Because we eat with our eyes first, I use cubed cornbread instead of mushy crumbles, giving my Black folks’ chicken and dressing recipe that beautiful, golden, picture-perfect finish that tastes even better than it looks! 

🎙 Listen to the recipe on The Soul Food Pod episode: Black Folks Chicken And Dressing

Why is your cornbread dressing mushy?

When mixing the ingredients, be careful not to overwork the batter. Breaking down the cornbread too much can leave your dressing with a mushy texture. Before baking, the mixture should be moist but never watery or gummy. If it feels too wet, simply add a few cubes of loaf bread to soak up the excess liquid and bring it back to the perfect consistency.

How do you fix dry stuffing?

If your stuffing turns out dry, simply add a few tablespoons of melted butter, chicken stock, or broth to bring back the moisture. Just be careful when mixing and gently fold in the liquid without overworking the stuffing, as breaking down the cornbread can swing the texture the other way and make it mushy.

What kind of chicken do you use for this recipe?

I prefer using dark meat, like chicken thighs, for this recipe because it absorbs flavor so well. But white meat works too.

Why do you put eggs in dressing?

Simple: Eggs act as a binder. They hold together the cornbread, celery, onion, and seasonings, giving the dressing structure while adding richness to this flavorful dish that’s loved year-round.

Should dressing be covered while cooking?

Yes, start by covering the dish with foil to keep the dressing moist while it bakes. Then, remove the foil and continue baking for 10-15 minutes until perfectly golden.

Make-ahead tips

Yes, you can absolutely make chicken and dressing ahead or freeze it to save time! For freezing, place the prepared dish, baked or unbaked, into an airtight container and store for up to 3 months. To make ahead, simply assemble the dish a day before your event, cover tightly, and refrigerate without baking. When you’re ready, let it come to room temperature, then bake as directed in the recipe.

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