Best Chicken and Dressing Recipe: Perfect for 2025 Occasions
This dish combines succulent chicken with flavorful dressing, emphasizing comfort, versatility, and nostalgic warmth. It is perfect for any occasion, from holiday feasts (Thanksgiving, Christmas) to cozy family dinners. The recipe focuses on using high-quality ingredients and a simple technique to achieve a moist interior and a crispy, golden top
Equipment
- 1 Roasting Pan For roasting the whole chicken
- 1 Large skillet For sautéing vegetables (onions, celery, carrots) for the dressing
- 1 Large Bowl For mixing the bread, sautéed vegetables, herbs, and stock
- 1 Baking Dish For baking the dressing to perfection
- 1 Large pot (Optional) Needed if you choose to poach the chicken instead of roasting it
- 1 Meat thermometer Essential for checking the internal temperature of the chicken (165°F)
Ingredients
- 1 chicken About 4-5 lbs whole chicken is recommended
- 4 cups Cornbread Crumbled torn, or cubed.
- 1 cup Celery Chopped
- 1 medium Onion Chopped
- 4 cups Chicken Stock Adds moisture and flavor.
- 1 tbsp Sage Fresh Essential herb
- 1 tbsp Thyme Fresh Essential herb
- 1/2 cup Butter For sautéing vegetables and adding richness
- As Needed Olive Oil or Melted Butter For rubbing the chicken
- As Needed Salt and Pepper For seasoning the chicken
- Optional Rosemary For seasoning
- Optional Garlic For seasoning and adding to the dressing
- Optional Cranberries Sausage, or Chestnuts For holiday variations
Instructions
- Season Well: Rub your whole chicken with olive oil or melted butter. Season generously with salt, pepper, and your choice of herbs like rosemary, thyme, and garlic. Don't forget to season the cavity of the chicken as well.
- Roast at the Right Temperature: Preheat your oven to 375°F . Place the chicken in a roasting pan.
- Roast: Roast for about 90 minutes, or until the internal temperature reaches 165°F.
- Rest Before Carving: Let the chicken rest for 15 minutes after roasting. This allows the juices to redistribute, keeping the meat tender and juicy.
- Prepare the Bread: Tear or cube your bread (cornbread, white bread, sourdough) into bite-sized pieces. (For extra texture, you can toast the bread in the oven for a few minutes to make it slightly crispy).
- Sauté the Vegetables: In a large skillet, melt butter (1/2 cup) and sauté chopped onions, celery, and carrots until softened. This creates a fragrant base.
- Combine with Herbs and Stock: In a large bowl, mix your bread cubes with the sautéed vegetables, fresh herbs (1 tbsp Sage, 1 tbsp Thyme), and about 4 cups of chicken stock.
- Consistency: Ensure the bread has absorbed the stock but remains firm.
- Bake the Dressing: Transfer the mixture into a greased baking dish.
- Bake to Perfection: Bake at 350° F for 30 to 40 minutes. The top should be golden and crispy, while the inside remains moist.
- Serving: Serve your chicken and dressing with classic sides like mashed potatoes, roasted vegetables, or green beans.