Dad's Famous Stuffing

Do you need a stuffing recipe that you can make all year round and customize it as you need to accommodate ease or food allergies? Look no further!

I love love love cooking as a busy kitchen with family makes for a happy home. So I thought it would be fun to share my dad's famous stuffing recipe...well, famous to our family anyways. 😂 I call it my Dad's chicken stuffing, but if you are from the north you wouldn't actually call it stuffing...but dressing. But, regardless of what it is called...I make it multiple times a year because it is just that YUMMY.⁠

If you do it the "original" way, it takes a full day, but I have incorporated shortcuts (i just get a rotisserie since i'm already cooking one bird in the oven) that make it super simple bc lets face it...I am no @marthastewart 🤷🏼‍♀️And it's extremely easy to sub for any and all food allergies: My brother and mother are allergic to onions...myself, my little, and my SIL are allergic to I end up making multiple batches. ⁠Check it out!



cooked and pulled chicken (2-3 breasts or a small rotisserie depending on your preference)

bunch of celery

sweet onion

4+ pods of garlic (I can never have enough garlic, but you can alter as you wish)

olive Oil or Butter

2 boxes of Cornbread




low sodium chicken broth

Prep the day before

IF you want to make the chicken and chicken stock yourself:

Boil a full chicken in a large stock pan of water. Season the water with an onion, garlic, salt and pepper...and thyme, oregano, and rosemary if you choose. This could take awhile, so settle in until the meat falls off the bone. Put the pulled chicken in one container and save the filtered stock in another. Discard the rest.

IF you are short on oven space or cooking dishes in the kitchen on Thanksgiving day:

Bake the cornbread by following the directions on the box (you want to cook 2 boxes worth) in a 9x13 casserole dish. ADD 1/2 cup of sugar to the batter to make it sweet. Once it has cooled, break up the cornbread into a container and store at room temp until you are ready.

If you are gluten free like me, this is the only ingredient you will need to sub for this dish to be gluten free! YAY!

Let's Make It!

Oven: 350°

  1. Grease 13x9 casserole dish

  2. Mise en place (pronounced MEEZ ahn plahs): chop full onion and celery (equal parts) into one bowl & mince garlic pods in another. Some like finer chopped veggies, I prefer this dish a little chunky...totally your call.

  3. Pour 2 tablespoons of olive oil or butter into large sauté pan on medium heat until pan is coated. Add minced garlic and sauté for 1 minute until just fragrant (don't let them turn brown). Add onion and celery mix and sauté until wilted. Remove from heat & cool slightly.

  4. Crumble pulled chicken, cornbread and onion/celery mix into casserole dish. Get your hands dirty and mix it all together. Even it out among the pan and mash it down. GENTLY and SLOWLY pour chicken broth along the top of the dish in a zig zag until just coated. You want to combine the ingredients do NOT want to make a soup. Too little and the stuffing is too crumbly; Too much and you will be eating mush.

  5. Cover with aluminum foil and bake for 40 minutes.

  6. Uncover and bake for 10 additional minutes or until the top is a golden brown.

  7. Et voilà ! A crowd pleaser every time!


As I mentioned, I'm going to post some IG stories as I make this dish for Thanksgiving. Let me know if you have any questions so I can answer them! Make sure you are following me @TheLauraBull

Hope you have a wonderful Thanksgiving with your friends and family!




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