Introduction
Chicken and dressing balls are a classic Southern comfort food traditionally served at family gatherings, holidays, and Sunday dinners. They combine tender shredded chicken with seasoned stuffing, shaped into hearty balls, baked until lightly crisp on the outside, and covered with warm gravy. This recipe recreates that nostalgic homemade taste that feels like it came straight from a grandmother’s kitchen. The version shown in the picture features golden, moist dressing balls topped with a smooth brown gravy that melts right into the surface.
Ingredients
For the Chicken and Dressing Balls
3 cups cooked shredded chicken
4 cups crumbled cornbread or leftover stuffing
1 small onion, finely chopped
1/2 cup celery, finely chopped
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 large eggs
1 1/2 cups chicken broth
2 tablespoons melted butter
For the Gravy
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup milk or cream
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish or line it with parchment paper.
- In a large bowl combine shredded chicken, crumbled cornbread or stuffing, chopped onion, celery, and all seasonings.
- Add eggs and melted butter, then pour in chicken broth gradually until the mixture is moist and holds together when pressed.
- Using your hands, form medium-to-large balls and place them in the baking dish.
- Bake for 25 to 30 minutes until the tops are lightly browned and the dressing balls are firm.
- For the gravy, melt butter in a saucepan over medium heat.
- Add flour and whisk constantly for 1 to 2 minutes to form a smooth roux.
- Slowly pour in chicken broth and milk while whisking to keep it smooth.
- Add poultry seasoning, pepper, and salt. Simmer until thick and glossy.
- Pour the warm gravy generously over the hot dressing balls before serving.
Methods
Baking Method
Bake uncovered for a slightly crisp exterior. For softer dressing balls, cover with foil for the first 15 minutes.
Air Fryer Method
Cook at 350°F for 10–12 minutes. This gives a crispier shell.
Pan-Fry Method
Lightly fry the balls in a skillet with a thin layer of oil until browned on all sides, then pour gravy over them.
Slow Cooker Method
Place formed balls into a slow cooker, pour broth inside, and cook on low for 3–4 hours. Add gravy at the end.
History
Chicken and dressing is a deeply rooted Southern dish dating back to the 1800s. Before commercial stuffing mixes existed, families made cornbread dressing from scratch using simple farm ingredients: stale bread, broth, onions, celery, and herbs. Shredded chicken was often added to stretch leftovers and create a filling meal for large households. Rolling the mixture into balls is a vintage technique used to portion the dish neatly and bake it evenly. Many Southern families still prepare this recipe during Thanksgiving, Christmas, and Sunday dinners.
Benefits
High in protein from chicken.
Comforting and filling, ideal for family meals.
Uses pantry staples and leftovers, reducing food waste.
Easy to prepare in large quantities for gatherings.
Formation
The dressing balls form correctly when the mixture is moist enough to stick together but not too wet. The cornbread or stuffing creates the base structure, while eggs help bind it. Baking sets the exterior, keeping the inside tender.
Conclusion
Chicken and dressing balls offer everything people love about Southern comfort food: flavor, nostalgia, warmth, and simplicity. The smooth homemade gravy turns them into a complete, satisfying dish suitable for both everyday dinners and special occasions.
Lovers
People who love stuffing, chicken casseroles, Thanksgiving-style dishes, moist savory baked foods, and hearty comfort meals are devoted to this recipe. Grandmothers, home cooks, and holiday families consider this recipe a favorite.
Nutrition (per serving, approx.)
Calories: 290
Protein: 18 g
Carbohydrates: 22 g
Fat: 14 g
Sodium: 480 mg
Fiber: 1 g
If you want, I can also give you a version with turkey, a spicy Cajun version, a low-carb version, or a gravy-free version.
