| | Directions | | Cornbread: Mix all ingredients together using enough milk to stir well. Bake at 350° until done and golden brown. Set aside and let cool. Mixture: Boil chicken (save broth) and debone. Once cornbread has cooled, crumble up into a large mixing bowl. Add chicken, eggs, onions, celery, bell pepper, bouillon cubes and enough broth (at least 1 1/2 cartons) to make soupy mixture. Mix well using juice from chicken if needed. Add salt & pepper to taste. Bake at 350° for 1 hr. or until it reaches desired doneness. The dressing will be soupy before baking. |
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| Ingredients | | - |  | Cornbread |
| - | | 2 1/2 cups yellow corn meal |
| - | | 1 cup self rising flour |
| - | | 2 Eggs |
| - | | 2 tablespoons mayonnaise |
| - | | milk |
| - | | Mixture |
| - | | 1 onion, chopped (large) |
| - | | 4 stalks celery, chopped |
| - | | 1 green bell pepper, chopped (large) |
| - | | 8 eggs, boiled & chopped |
| - | | 2 cartons chicken broth |
| - | | 4 cubes chicken bouillon |
| - | | 10 pounds leg quarters |
| - | | salt & pepper to taste |
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