Chicken and Dressing: 13 Southern Pans Some Families Love More Than the Thanksgiving Turkey

Chicken and dressing is the Southern pan that some families love even more than the Thanksgiving turkey, and a few skip the bird and bake a second pan instead. Crumbled cornbread, onion, celery, sage and rich broth bake with tender pulled chicken until the top turns golden and the middle stays soft and savory. It is the dish carried to church suppers, homecomings and holiday dinners from Texas to the Carolinas, and every family has an opinion about how moist it should be. Bread dressings have a long history of bread dressings, but the Southern cornbread version is its own tradition. These 13 pans start with the classic and branch out to muffins, cast iron, slow cooker, sausage and a waffle rescue for the day after. Get the cornbread baking..

Classic Southern Chicken and Cornbread Dressing

In many Southern homes, classic chicken and dressing is the dish people crowd around first, sometimes before anyone touches the turkey. Crumbled cornbread and a little white bread soak up rich broth with onion, celery and plenty of sage, then bake with tender chicken until golden on top and spoonable inside. The tip that prevents a dry pan: the mix should look loose, almost like thick oatmeal, before it goes in the oven. It belongs on every Southern Thanksgiving table..

You will need: 8 cups crumbled unsweetened buttermilk cornbread, 4 cups day-old white bread cubes, 1/2 cup butter, 2 cups diced onion, 1 1/2 cups diced celery, 1 tbsp rubbed sage, 1 tsp poultry seasoning, 1 tsp salt, 1 tsp black pepper, 4 to 5 cups chicken broth, 2 large eggs, 3 cups shredded cooked chicken

How to make it: 1. Heat the oven to 350 F and butter a 9×13 dish. 2. Cook the onion and celery in butter 8 minutes. 3. Toss with the breads and seasonings. 4. Stir in 4 cups broth and the eggs, adding broth until very moist, then fold in the chicken. 5. Bake 45 to 55 minutes until golden and 165 F in the center.

Church Supper Chicken and Dressing

This church supper version gets a can of condensed cream of chicken soup whisked into the broth, which keeps it creamy even after an hour on a buffet table. It is the version printed in countless church cookbooks and carried to homecomings across the South. Mix white and dark meat, since thighs stay juicy. Set it beside other church supper casseroles and watch which pan empties first. Feeding a crowd this week?

You will need: 8 cups crumbled cornbread, 2 cups day-old white bread cubes, 1/2 cup butter, 1 1/2 cups diced onion, 1 cup diced celery, 2 tsp rubbed sage, 1 can (10.5 oz) condensed cream of chicken soup, 3 1/2 cups chicken broth, 2 large eggs, 3 cups shredded cooked chicken, salt and pepper

How to make it: 1. Heat the oven to 350 F and butter a 9×13 dish. 2. Soften the onion and celery in butter. 3. Whisk the soup, broth and eggs. 4. Combine everything and spread in the dish. 5. Bake 50 to 60 minutes until golden and 165 F in the center.

Chicken and Dressing Muffins

These muffins give every person the crispy corner pieces that usually go to one lucky cousin. They bake faster than a full pan and make serving a crowd easy, since each portion is already done. Grease the cups well with butter and pack the mix in gently with a large scoop. Let them rest 5 minutes before popping them out. It is one of the best muffin tin recipes for a holiday buffet. Who gets the first one?

You will need: 8 cups crumbled cornbread, 2 cups white bread cubes, 1/2 cup butter, 1 cup diced onion, 1 cup diced celery, 2 tsp rubbed sage, 3 1/2 cups chicken broth, 2 large eggs, 2 cups finely chopped cooked chicken, salt and pepper

How to make it: 1. Heat the oven to 375 F and butter 18 muffin cups. 2. Soften the onion and celery in butter. 3. Combine everything until very moist. 4. Pack into the cups. 5. Bake 25 to 30 minutes until crisp at the edges, then rest 5 minutes.

Old-Fashioned Baked Hen and Dressing

Before rotisserie birds, Southern cooks simmered or baked a big hen, pulled the meat for the dressing and saved every drop of broth. Many church cookbooks still call the dish baked hen and dressing. A roasted bird gives deeper flavor than boiled breasts, and the pan drippings go straight into the dressing. If you need a refresher, here are famous ways to roast a chicken. Roast the hen the day before to split up the work. Ready to pull?

You will need: 1 roasting chicken (5 to 6 lb), 2 tbsp butter softened, 1 tsp salt, 1 tsp pepper, 1 tsp dried thyme, 1 onion quartered, 2 celery ribs, plus the classic dressing mix from slide 1

How to make it: 1. Heat the oven to 400 F. 2. Rub the hen with butter, salt, pepper and thyme and set on the onion and celery. 3. Roast 1 1/2 hours until 165 F in the thigh. 4. Pull the meat and add the drippings to the dressing broth. 5. Bake the dressing as on slide 1.

Cast Iron Pan Chicken and Dressing

Baking chicken and dressing in a hot cast iron pan gives a deep, crunchy crust on the bottom and sides, the same way the cornbread was baked in the first place. Many families say this is how the old-timers made it. Heat the buttered pan in the oven for 10 minutes so the dressing sizzles on contact. A 12-inch pan holds about as much as a 9×13. It earns a spot among the best cast iron skillet recipes. Ready for the crunch?

You will need: 8 cups crumbled cornbread, 3 cups white bread cubes, 6 tbsp butter plus 2 tbsp for the pan, 1 1/2 cups diced onion, 1 cup diced celery, 1 tbsp rubbed sage, 4 cups chicken broth, 2 large eggs, 3 cups shredded cooked chicken

How to make it: 1. Heat the oven to 375 F with a 12-inch cast iron pan inside. 2. Soften the onion and celery in butter. 3. Combine everything into a very moist mix. 4. Swirl 2 tbsp butter in the hot pan. 5. Spoon in the dressing and bake 40 to 45 minutes until crusty and 165 F.

Glazed Chicken Breasts Over Cornbread Dressing

On a weeknight, chicken and dressing can be as simple as a seared, glazed chicken breast laid over a scoop of soft cornbread dressing. A splash of balsamic vinegar and honey gives the chicken a glossy finish that cuts through the rich dressing. Make a small pan of dressing in an 8×8 dish and it feeds four. The cornbread itself matters, so settle the sugar or no sugar cornbread debate first. Sweet or savory at your house?

You will need: 4 boneless chicken breasts, 1 tsp salt, 1/2 tsp pepper, 1 tbsp oil, 3 tbsp balsamic vinegar, 1 tbsp honey, 1 tbsp butter, half batch of the classic dressing baked in an 8×8 dish

How to make it: 1. Bake the dressing at 350 F for 35 minutes. 2. Season the chicken and sear in oil 5 to 6 minutes per side until 165 F. 3. Add the vinegar, honey and butter and spoon over the chicken until glossy. 4. Serve each breast over a scoop of dressing.

Slow Cooker Chicken and Dressing

When the oven is full of turkey, pies and rolls, the slow cooker can handle the dressing. It cooks low and gentle, stays moist and keeps warm for hours, which makes it perfect for potlucks. Lay a clean kitchen towel under the lid for the last hour to catch steam so the top firms up. Grease the crock well and stir once halfway. It fits right in with other crockpot potluck recipes. Smart, right?

You will need: 8 cups crumbled cornbread, 3 cups white bread cubes, 6 tbsp butter, 1 1/2 cups diced onion, 1 cup diced celery, 2 tsp rubbed sage, 1 can (10.5 oz) condensed cream of chicken soup, 3 cups chicken broth, 2 large eggs, 3 cups shredded cooked chicken

How to make it: 1. Grease a 6-quart slow cooker. 2. Soften the onion and celery in butter. 3. Whisk the soup, broth and eggs. 4. Combine everything in the crock. 5. Cook on low 4 hours, stirring once, until 165 F, with a towel under the lid the last hour.

Chicken Pot Pie With Leftover Dressing

Leftover chicken and dressing makes a smart base for pot pie. Stir a cup of crumbled dressing into the creamy chicken and vegetable filling, where it thickens the sauce and adds sage flavor, then cap it with a flaky pastry lid. It turns two cups of leftovers into a full supper. Let it rest 10 minutes so the filling sets. For more fillings and crusts, see these chicken pot pie recipes. Will this become a weeknight favorite?

You will need: 4 tbsp butter, 1 onion diced, 2 carrots diced, 2 celery ribs diced, 1/3 cup flour, 2 cups chicken broth, 1 cup milk, 3 cups chopped cooked chicken, 1 cup frozen peas, 1 cup leftover dressing crumbled, 1 refrigerated pie crust, 1 egg beaten

How to make it: 1. Heat the oven to 400 F. 2. Cook the vegetables in butter 8 minutes, stir in the flour, then the broth and milk, and simmer until thick. 3. Add the chicken, peas and dressing and pour into a deep dish. 4. Top with the crust, brush with egg and cut vents. 5. Bake 30 to 35 minutes until golden.

Baked Chicken and Dressing Balls

These dressing balls are a fun way to serve the classic at a holiday party. Each one is crisp outside and tender inside, and they are easy to pick up with a fork. Chill the mix 30 minutes before shaping so it holds together, and brush the tops with melted butter for color. Serve a bowl of gravy for dipping, and set them next to sausage balls on the party table. Dipping or drizzling?

You will need: 8 cups crumbled cornbread, 2 cups white bread cubes, 1/2 cup butter plus 2 tbsp melted, 1 cup diced onion, 1 cup diced celery, 2 tsp rubbed sage, 3 cups chicken broth, 3 large eggs, 2 cups finely chopped cooked chicken

How to make it: 1. Soften the onion and celery in butter. 2. Combine everything and chill 30 minutes. 3. Heat the oven to 375 F. 4. Scoop 1/3-cup balls onto a lined sheet pan and brush with butter. 5. Bake 25 to 30 minutes until golden and 165 F.

Roast Turkey With Cranberry Cornbread Dressing

Some families who love their pan of chicken and dressing still roast a turkey for the holiday, and stud the dressing with dried cranberries for a sweet-tart bite. Food safety experts suggest baking dressing in a separate dish, but if you fill the bird, the center of the dressing must reach 165 F. A spoon of the cranberry version next to the chicken pan gives the table two choices. It is a cousin of these forgotten Thanksgiving sides. Cranberries or no?

You will need: 1 turkey (12 to 14 lb), 1/2 cup butter softened, salt and pepper, 6 cups classic dressing mix made a bit drier, 1 cup dried cranberries, 1/2 cup chopped pecans

How to make it: 1. Heat the oven to 325 F. 2. Rub the turkey with butter, salt and pepper. 3. Stir the cranberries and pecans into the dressing. 4. Bake the dressing in a buttered dish or loosely fill the bird. 5. Roast about 3 to 3 1/2 hours until the thigh and dressing center reach 165 F.

Sausage and Chicken Dressing

Browned breakfast sausage adds a peppery boost to chicken and dressing, and many families make it this way every Thanksgiving. The drippings flavor the onions and celery, and the meat adds hearty texture to every spoonful. Brown the sausage in large crumbles and let it get crusty before adding the vegetables. Use mild or hot depending on your crowd. Add it to your list of Thanksgiving kitchen hacks: brown the sausage two days early. Mild or hot?

You will need: 8 cups crumbled cornbread, 2 cups white bread cubes, 1 lb pork breakfast sausage, 4 tbsp butter, 1 1/2 cups diced onion, 1 cup diced celery, 2 tsp rubbed sage, 4 cups chicken broth, 2 large eggs, 2 cups shredded cooked chicken

How to make it: 1. Heat the oven to 350 F and butter a 9×13 dish. 2. Brown the sausage in large crumbles. 3. Add the butter, onion and celery and cook until soft. 4. Combine with everything else. 5. Bake 45 to 55 minutes until golden and 165 F in the center.

Make-Ahead Chicken and Dressing

The secret of calm holiday cooks is a make-ahead pan. Bake the cornbread two days early, then mix the full pan the night before, cover it tightly and refrigerate. On the big day, let it sit out 30 minutes while the oven heats and add about 15 minutes to the bake time. Keep the eggs out until morning if you like, and stir them in just before baking. Pair it with these Thanksgiving Eve suppers. Who is cooking early?

You will need: 1 full batch classic chicken and dressing mix, 1/2 cup extra chicken broth, 2 large eggs, foil or a tight lid

How to make it: 1. Mix the dressing without the eggs and spread in a buttered 9×13. 2. Cover and refrigerate up to 24 hours. 3. Rest 30 minutes at room temperature. 4. Stir in the eggs and extra broth if it looks dry. 5. Bake at 350 F for 60 to 70 minutes until 165 F.

Leftover Dressing Waffles With Chicken Gravy

Waffled dressing is the clever leftover trick that turns day-old chicken and dressing into a crispy brunch. Press the cold dressing mixed with a beaten egg into a hot waffle iron, and it comes out golden and crunchy with soft centers. Top with warm shredded chicken and gravy. Grease the iron well and wait until the steam slows, about 6 minutes, before opening. It is one of our favorite waffle iron recipes. Brunch, anyone?

You will need: 4 cups leftover dressing, 1 large egg beaten, 1/4 cup chicken broth if dry, cooking spray, 2 cups warm gravy, 1 1/2 cups warm shredded chicken, cranberry sauce optional

How to make it: 1. Heat and grease a waffle iron. 2. Mix the dressing with the egg, adding broth if dry. 3. Press about 1 cup into the iron. 4. Cook 6 to 8 minutes until crisp. 5. Top with chicken and gravy.