This Croissant Cornbread Dressing with Chicken recipe calls for many ingredients, but the outcome is absolutely delicious!

Cornbread Dressing is the only way we make our dressing during the holidays. We’re sharing a new dressing recipe made with chicken, croissants, and caramelized onions.

Grab the recipe down below!

Croissant Cornbread Dressing with Chicken

The holidays are all about good food, am I right?

And if your family tradition includes chicken dressing, you can’t get much better than our homemade chicken dressing with sagey cornbread and toasted butter croissants.

Toasting the croissant cubes is a good move, ensuring the bread won’t break apart or become soggy.

Good homemade food is all about the freshest veggies, a good recipe, patience, and lots of tender loving care. We got them all!

Using chicken bone broth in your dressing is the way to go because the intense flavor of bone broth adds a deep flavor that regular stock cannot match.

This is soul food at its most delicious finest!

First, cook the chicken.

For this recipe, you will need the following:

1 Whole Chicken
3/4 cup of onions, chopped
2 Bay Leaves
1 Tablespoon of whole black peppercorns
2 Tablespoons of EVOO
2 Celery Stalks, chopped
1 Large Carrot, peeled and chopped
3 Garlic Cloves, chopped

Directions:

Place a rinsed and thawed whole chicken into a large stockpot. Add a quarter onion, two bay leaves, one tablespoon of whole black peppercorns, three tablespoons of extra virgin olive oil, two celery stalks chopped, one large carrot peeled and chopped, and three garlic cloves, chopped.
Fill the pot with water until it is just over the chicken. Cook on the stovetop for 1 hour and 30 minutes or until the chicken is cooked through.
Remove the pot from the stove, and place the chicken on a large platter. Allow the chicken to cool.
When the chicken is cool enough to handle safely, cut it away into chicken cubes and chop it up. Set aside. You can also use your Kitchen-Aid Mixer to shred the chicken.

Next, make the cornbread dressing while the chicken is cooking.

Prep: Make cornbread from scratch using your favorite cornbread recipe (here is one we use).

I add two tablespoons of sage and poultry seasoning to my cornbread when using it to make the dressing.

When finished, allow the bread to cool and break into crumbles.

Prep the Croissants

Preheat oven to 190 degrees. Cut croissants into one-inch cubes, spread them evenly onto a cookie sheet, and place them into the oven for ten minutes.

Herb Butter recipe: Add two sticks of butter into a measuring cup. Add one tablespoon of each: fresh minced rosemary, fresh minced thyme, rubbed sage, poultry seasoning, and Cajun seasoning.

Place a loose-fitting lid or a damp paper towel over the measuring cup and heat until the mixture is melted. Set aside.

How to make Cornbread Dressing With Chicken

Cooking time: 1 hour

Ingredients needed for the cornbread dressing:

1 large sweet onion, sliced thin
1 large red bell pepper, diced
1 large green bell pepper, diced
4 large garlic cloves
2 celery stalks with leaves, sliced thin
3 stalks green onion, sliced thin
small bunch of washed and drained flat-leaf parsley, chopped
2 cups of chicken bone broth or stock
2 1/2 tablespoons rubbed sage
2 tablespoons Cajun seasoning
1 1/2 tablespoons Old Bay Seasoning
1 tablespoon dried oregano
1 tablespoon of sea salt
1/2 tablespoon freshly cracked black peppercorns
1 cup melted herb butter (see above on how to make)
Chopped Chicken (you prepped this above)
4 cups cornbread, crumbled (you prepared this above)
4 cups Croissant, cut into 1″ cubes (you prepped this above)
2 tablespoons of unsalted butter

Directions:

Place a skillet over medium heat, add a tablespoon of extra virgin olive oil. When the oil is hot, add the sweet onion, diced red peppers, green peppers, garlic cloves, celery, and green onion. Sauté the vegetable mixture for 3-4 minutes, remove the veggies from the skillet, and set aside.
Add two (2) tablespoons of unsalted butter. When the butter is melted, brown the thinly sliced onions and continue to stir occasionally until the onions start to brown. Adjust the heat to its lowest setting and cook until the onions are caramelized for about 15-20 minutes. Set aside.
Add crumbled cornbread, chopped chicken, seasonings, sautéed vegetables, chopped parsley, and one cup of chicken bone broth or stock into a large bowl.
Gently combine the mixture, add half of the croissants and the remaining cup of chicken bone broth or stock, and gently mix.
Top with the remaining croissants and press them gently into the mixture. Drizzle the melted herb butter on top, and cook in a preheated oven for an hour. Tip: If the top is browning too quickly, place loose foil on top and continue to bake. For the last five minutes, remove the foil and continue. The top of the dressing should be golden brown.
Remove the dressing from the oven and cool for 10-15 minutes.
Serve.

Pro-tip: If you plan to make this for a large family, triple the recipe. This recipe will serve 4-6 people.

Here are a few side dishes to pair with our Crossiant Cornbread Dressing with Chicken recipe:

Creamy Collard Greens with Bacon

Smashed Cheesy Sweet Potatoes

How to make Pan Cooked Garlic Broccolini

50+ of the BEST Thanksgiving Side Dishes

If you’re ready to change how you make your Thanksgiving stuffing, try this recipe!

And if this is your first time hosting Thanksgiving or cooking everything, check out this post for simple Thanksgiving recipes.

How to Know When Dressing Is Done?

You will find the liquid that is in the dressing will soak into the cornbread and the croissants.

Then, the top will become a golden brown color. This generally takes around an hour to cook.

At the end of cooking, you will remove the foil to ensure it can get a light golden color on top.

Why Do You Let The Croissant Dressing Rest Before Serving?

First, it is going to be very hot.

But also allowing the dressing to rest a bit will help fully firm up the stuffing so that when you go to scoop, it comes out well-formed and doesn’t fall apart when you place it on your plate.

What Should The Consistency of Stuffing Be?

You will want your dressing to be moist but not overly wet. If it becomes too dry, you will find it can detract from the dish’s flavor.

The goal is always to monitor your dish so it doesn’t overcook.

Most ovens do cook similarly, but you will sometimes find that the cooking time can vary a bit due to altitude and how an oven heats.

Can I Make This Dressing Without Chicken?

If you want a meatless dressing, leave the chicken out.

It will take away some of the flavor, but it will be a delicious holiday-worthy side dish.

Use vegetable stock instead of chicken broth if you want a vegetarian-style dressing.

Find more dressing recipes below:

Cornbread Dressing Recipe

Thanksgiving Turkey & Dressing Sandwich

Vegan Stuffing

Sourdough Cornbread Stuffing

Jiffy Cornbread Ideas

Italian Cornbread Dressing

Croissant Cornbread Dressing with Chicken

Cornbread Dressing is the only way we make our dressing during the holidays. We're sharing a new dressing recipe: Croissant Cornbread Dressing with Chicken.

5 from 1 vote

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Servings:

Calories: 28kcal

Author: D. Durand Worthey

Ingredients

Cook The Chicken First

1 Whole Chicken
3/4 cup of onions chopped
2 Bay Leaves
1 Tablespoon of whole black peppercorns
2 Tablespoons of EVOO
2 Celery Stalks chopped
1 Large Carrot peeled and chopped
3 Garlic Cloves chopped

Instructions

Directions for cooking the chicken

Place a rinsed and thawed whole chicken into a large stockpot. Add a quarter onion, two bay leaves, one tablespoon of whole black peppercorns, three tablespoons of extra virgin olive oil, two celery stalks chopped, one large carrot peeled and chopped, and three garlic cloves, chopped.
Fill the pot with water until it is just over the chicken. Cook on the stovetop for 1 hour and 30 minutes or until the chicken is cooked through.
Remove the pot from the stove. Place the chicken on a large platter. Allow the chicken to cool.
When the chicken is cool enough to handle safely, cut it away into chicken cubes and chop it up. Set aside. You can also use your Kitchen-Aid Mixer to shred the chicken.

How to make the Stuffing/Dressing

Place a skillet over medium heat add a tablespoon of extra virgin olive oil. When the oil is hot, add the sweet onion, diced red peppers, green peppers, garlic cloves, celery, and green onion.
Sauté the vegetable mixture for 3-4 minutes, remove the veggies from the skillet, and set aside.
Add two (2) tablespoons of unsalted butter. When the butter is melted, brown the thinly sliced onions and continue to stir occasionally until the onions start to brown.
Adjust the heat to its lowest setting and continue to cook until the onions are caramelized about 15-20 minutes. Set aside.
Add crumbled cornbread, chopped chicken, seasonings, sautéed vegetables, chopped parsley, and one cup of chicken bone broth or stock into a large bowl.
Gently combine the mixture, add half of the croissants and the remaining cup of chicken bone broth or stock, and continue to mix gently.
Top with the remaining croissants and press them gently into the mixture. Drizzle the melted herb butter on top, and cook in a preheated oven for an hour.
Tip: If the top is browning too quickly, place loose foil on top and continue to bake. For the last five minutes, remove the foil and continue. The top of the dressing should be golden brown.
Remove dressing from the oven and allow to cool for 10-15 minutes.
Serve.

Notes

Prep the Croissants:

Preheat oven to 190 degrees. Cut croissants into one-inch cubes, spread them evenly onto a cookie sheet, and place them into the oven for ten minutes.

Herb Butter recipe: To make the herb butter, add two sticks of butter into a measuring cup. Add one tablespoon of each: fresh minced rosemary, fresh minced thyme, rubbed sage, poultry seasoning, and Cajun seasoning. Place a loose-fitting lid or a damp paper towel over the measuring cup and heat until the mixture is melted. Set aside.

Nutrition

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Created 12/2018 | Updated 10/2023

Croissant Cornbread Dressing with Chicken