Corn Bread Dressing for a Crowd |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 36 |
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At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made.Patty Kierce, Weir, Texas Ingredients:
2 cups water |
2 large onions, chopped |
1-1/2 cups chopped celery |
1-1/2 cups minced fresh parsley |
1 cup butter, cubed |
1 teaspoon ground nutmeg |
2 loaves (1-1/2 pounds each) bread, toasted and cubed |
12 cups cubed corn bread, toasted |
10 eggs, lightly beaten |
10 hard-cooked eggs, chopped |
5 cups cubed cooked chicken |
2 cans (14-1/2 ounces each) chicken broth |
Directions:
1. In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. In several large bowls, combine the bread, corn bread, eggs, hard-cooked eggs, chicken, broth and onion mixture.
2. Divide among four greased 3-qt. baking dishes. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Yield: 36-40 servings.
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