Chicken Dressing 4 Recipe

  • 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
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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