Smoked Chicken and Dressing is a delicious addition to any holiday gathering. A classic southern cornbread dressing with smoked chicken cooked on the grill with hickory smoke for the most delicious dressing you’ve ever tried!
We love cooking our holiday meals on the grill and once you try this, it’s hard to imagine cooking it any other way! This was our first try at grilling the chicken and dressing and everyone loved it.
Ingredients for Smoked Chicken and Dressing:
- Cornbread
- Bread Crumbs
- Smoked Chicken (or rotisserie)
- Onions
- Celery
- Bell Pepper
- Butter
- Heavy Cream
- Chicken Broth
- Ground Sage
- Granulated Garlic
- Kosher Salt
- Black Pepper
How to Make Smoked Chicken & Dressing:
- Start with cooked cornbread and buttermilk biscuits or other leftover bread.
- Crumble cornbread and crumble biscuits. Toast biscuit crumbs.
- Melt butter in a skillet and add diced onions, celery and bell peppers. Cook over medium heat until vegetables are softened.
- Stir in Cream.
- Add cornbread crumbs, toasted bread crumbs and vegetable mixture to a large bowl.
- Next, add chopped chicken.
- In another bowl, beat 2 eggs with 2 cups of chicken broth and pour over bread crumbs and chicken mixture.
- Top with sage, garlic, salt and pepper.
- Stir until well combined.
- Add additional broth 1/2 cup at a time until mixture is moist but not soupy.
- Form a foil pan, making about a 8 x 10 inch rectangle out of 2 layers of foil (or use a store bought foil pan). Spray with non stick cooking spray. Set on a grill pan.
- Pour dressing mixture into foil pan and spread evenly.
- Cover with foil.
- Cook over indirect fire for about 1 hour at about 350°.
- Next, remove foil cover and cook an additional 30 minutes or until dressing is cooked through.
- Remove from grill.
- Place on a serving platter for holiday dinners and special occasions.
Recipe Tips:
We grilled this Rosemary Garlic Chicken just to make chicken and dressing, which can be done a few days in advance of your holiday meal. We also made a batch of homemade broth from the carcass to use for this dressing.
It is worth the time and effort for a holiday dinner to smoke the chicken and make homemade broth. If you are rushed for time a rotisserie chicken and store bought broth is still going to be totally delicious when you cook the dressing on the grill.
How to Store and Reheat:
Store dressing in an airtight container in the refrigerator up to 4 days.
Reheat by the slice, covered with foil in a 325° oven for about 15 minutes or microwave for about 1 minute.
Dressing can be wrapped in 2 layers of plastic wrap and 1 layer of foil to freeze up to 3 months. Thaw in refrigerator before reheating.
Can you Make Chicken and Dressing Ahead?
Dressing can be made a day in advance up to the point of grilling. Cover tightly and refrigerate until ready to grill.
Conventional Oven Method:
Use the same cooking temperature and time for conventional oven.
Holiday Dishes
A sweet maple glazed spiral sliced ham is a simple and delicious addition to any holiday meal. So easy to make on the grill.
My favorite smoked turkey recipe! This turkey is brined and slathered with butter and homemade blackened seasonings for the most flavorful and juicy holiday turkey.
A fantastic vegetable side dish for any holiday dinner. Asparagus cooks quickly and is cooked in a tasty garlic butter.
Finish any holiday dinner in about 10 minutes with this quick and easy grilled garlic bread!
However; if you are game for trying something outside of the box this year, cook the chicken and dressing on the grill. Our family went crazy for it and we are not likely to bake it in the oven ever again. It’s that good!
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Smoked Chicken and Dressing
Smoked Chicken and Dressing is a delicious dish for any holiday dinner. A southern style recipe made with cornbread and smoked chicken and cooked on the grill.
Ingredients
- 5 cups cornbread crumbs
- 3 cups toasted bread crumbs
- 2 cups diced onion
- 2 cups diced celery
- 1 medium bell pepper, diced
- 1/2 cup butter
- 1 cup heavy cream
- 1 whole smoked chicken, removed from bones and diced
- 2 1/2- 3 cups chicken broth
- 2 eggs
- 1 tablespoon + 2 teaspoons dried ground sage
- 1 tablespoon + 2 teaspoons granulated garlic
- 1 tablespoon coarse ground black pepper
- 2 teaspoons salt
- Non stick cooking spray
Instructions
- Prepare a grill fire to about 350° with hickory for smoke flavor.
- Crumble biscuits and toast. Add to a large bowl and add in crumbled cornbread and chicken. Set aside.
- In a large skillet, melt butter and add diced onions, celery and bell peppers. Cook over medium heat. Stir often until vegetables are softened, about 10 minutes.
- Stir in Cream and pour over cornbread mixture.
- In another bowl, beat 2 eggs with 2 cups of chicken broth and pour over bread and chicken.
- Next, add sage, garlic, salt and pepper, stir until well combined.
- Add additional broth, 1/2 cup at a time, until mixture is very moist but not soupy.
- Make an 8 x 10 foil pan with 2 layers of heavy foil (or use a store bought foil pan). Spray with non stick cooking spray and place on a grill pan.
- Pour dressing mixture into pan and spread evenly. Cover with foil.
Cook over indirect fire for about 1 hour with the grill closed. - Next, remove foil cover and cook an additional 30 minutes or until dressing is cooked through.
- Remove from grill.
- Slide dressing onto a serving platter and serve immediately.
Notes
To bake in conventional oven, follow the same time and temperature as grilling instructions.
Store leftover dressing in an airtight container up to 4 days. Reheat in slices in a 325° oven, covered with foil about 15 minutes or in microwave about 1 minute.
Dressing can be frozen up to 3 months. Wrap in 2 layers of plastic wrap and one layer of foil. Thaw in refrigerator before reheating.
Chicken and Dressing can be made ahead to the point of grilling one day in advance. Keep mixture tightly covered in refrigerator.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 721Total Fat: 36gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 182mgSodium: 2562mgCarbohydrates: 81gFiber: 2gSugar: 6gProtein: 19g
Nutritional information is estimated and may not be accurate.
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