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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Great holiday dish. From the Twentieth Century Club Cookbook, Gilmer, TX. Freezes well. Can be cooked in a roaster. Ingredients:
4 cups crumbled cornbread |
2 cups finely crumbled biscuits (1 can, baked and cooled) |
2 1/2 cups finely chopped onions |
2 1/2 cups finely chopped celery |
1/4 cup oleo or 1/4 cup butter |
6 eggs, beaten |
2 cans cream of chicken soup |
4 cups rich chicken broth (from boiling hen, more broth, for juicier texture) |
1/4 lb crumbled saltine crackers |
4 -5 lbs hen, cooked,boned,cut up |
salt and pepper |
1 bunch green onion, sliced |
Directions:
1. Mix together crumbled corn bread, crackers and biscuits.
2. Heat 2 1/2 c.
3. broth to boiling point.
4. Pour into bread mixture.
5. This should be mixed until ingredients blend together.
6. Simmer onion and celery in oleo with remainder of broth until clear.
7. Mix together eggs and soup.
8. Add the onion-celery mix, egg mix, remaining broth.
9. Add seasonings and green onions.
10. The green onions add color.
11. Mix well.
12. Add additional broth until consistency you prefer for drier or juicier dressing.
13. Pour into a greased 9X13X2 baking dish.
14. Bake at 350 F.
15. until done- about 30-40 minutes.
16. Dressing should be lightly browned.
17. Serves 12 generously.
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