Smoked Chicken and Dressing

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 smoky chicken and dressing, it’s hard to imagine cooking it any other way! This was our first time grilling the chicken and dressing and it is one of the most wonderful recipes we’ve made on the grill.

Ingredients for Smoked Chicken and Dressing Recipe

• Cornbread – use our homemade recipe, leaving out the sugar, cheese and jalapenos, or bake a pan using cornbread mix. 
• Bread Crumbs from leftover biscuits or any stale bread
• Cooked Chicken – Use dark meat, chicken breasts or a combination of both from a whole chicken. 
• Onions
• Celery
• Bell Pepper
• Butter
• Heavy Cream
• Chicken Broth
• Ground Sage
• Granulated Garlic
• Kosher Salt
• Black Pepper

Step-by-Step Directions for Chicken and Dressing

1. Crumble cornbread and crumble biscuits. Toast biscuit crumbs. Add cornbread crumbs and biscuit crumbs to a large bowl.

2. Melt butter in  a skillet and add diced onions, celery and green peppers. Cook over medium heat until vegetables are softened. 
3. Stir in Cream and remove from heat.

4. Pour vegetable mixture over the crumbled cornbread.

5. Coarsely chop the chicken and place into the bowl.

6. In another bowl, beat 2 eggs with 2 cups of chicken broth and pour over bread crumbs and chicken mixture.

7. Top with sage, garlic, salt and pepper. 

8. Stir until well combined. 

9. Add additional broth 1/2 cup at a time until mixture is moist but not soupy. 

10. Form an aluminium 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. 

11. Place chicken and dressing mixture into foil pan and spread evenly.

12. Cover with foil. 
13. Cook over indirect fire for about 1 hour at about 350°.

14. Next, remove foil cover and cook an additional 30 minutes or until dressing is cooked through.

15. Remove from grill.

16. Place on a serving platter for holiday dinners and special occasions.

Recipe Tips for the Best Thanksgiving Dressing

• We used this Rosemary Garlic Chicken recipe for whole chicken. It is the best juicy chicken for your dressing or stuffing recipe. Cook the chicken a few days in advance to make your holiday dinner prep a little easier. 
• We also made a batch of homemade chicken broth from the carcass to use for this dressing. 
• It is worth the time and effort for Thanksgiving 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 wonderful when it picks up the smoky flavor on the grill.

Notes for Chicken and Dressing

• Storage: Store dressing in an airtight container in the refrigerator up to 4 days. 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. 
• Reheat: Reheat dressing by the slice, covered with foil in a 325° oven for about 15 minutes or microwave for about 1 minute. 
• Make Ahead: Dressing can be made a day in advance up to the point of grilling. Cover tightly and refrigerate until ready to grill.
• Oven Method: Use the same cooking temperature and time for conventional oven.

Great Recipes for Holiday Dinners

• Maple Glazed Ham – A sweet maple glazed spiral sliced ham is a simple and delicious addition to any holiday meal. So easy to make on the grill.
• Cajun Smoked Turkey – My favorite smoked turkey recipe! This turkey is brined and slathered with butter and homemade blackened seasonings for the most amazing flavor and a great holiday turkey.
• Smoked Green Bean Casserole – The classic side dish for holiday dinners and easy to make on a pellet grill or propane grill.
• Hasselback Sweet Potatoes – This side dish is so easy to make and a great alternative to the marshmallow topped casserole.
• If you are looking for more ideas check out our complete Thanksgiving Dinner on the Grill.

Chicken and Dressing is a classic addition to Thanksgiving, Christmas and Easter dinners. Our whole family loves it so much that we will often make it even if there’s not a holiday to celebrate. 

Every family has their own version and we all try to make it taste like mom’s or grandma’s.If you are game for trying something new, cook the chicken and dressing on the grill next time.

Our family went crazy for it because it had so much flavor. We are not likely to bake it in the oven ever again. It’s that good!

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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!

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print Recipe

4.60 from 5 votes

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.

Prep Time15 minutes mins

Cook Time1 hour hr 40 minutes mins

Total Time1 hour hr 55 minutes mins

Course: Side Dishes

Cuisine: American

Keyword: Holiday Meals on the Grill, Holiday side dishes, southern chicken and dressing, Thanksgiving dressing

Servings: 8 servings

Calories: 721kcal

Author: Milisa

Ingredients

• 5 cups cornbread crumbs
• 3 cups toasted bread crumbs
• 2 cups diced onion
• 2 cups diced celery
• 1 medium bell pepper diced
• ½ 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

Serving: 1g | Calories: 721kcal | Carbohydrates: 81g | Protein: 19g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 2562mg | Fiber: 2g | Sugar: 6g

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