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SOUTHERN STYLE CHICKEN CORNBREAD DRESSING Recipe

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This recipe for SOUTHERN STYLE CHICKEN CORNBREAD DRESSING is from CONTINUING FAMILY TRADITIONS 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bags chicken hind qtrs. that are about 10 lbs. each, boil until well done and de-bone. Season with Tony's Chachere seasonings. Do this the day before and place in the refrigerator. Save the broth
10 large chopped onions
10 large chopped bell peppers
2 stalks--make sure celery is very leafy, chop up celery and celery leaf also
2 boxes of Lipton mushroom and onion soup mix; mix in a bowl with six cups of broth and set aside
6 packs Mexican cornbread mix
10 TBS garlic powder
10 TBS Tony's seasonings
1 cup dry parsley
Chicken broth
Directions:
Directions:
Bake cornbread mix according to package. It will make 2 large pans; 3 packages per pan. Let it cool then crumble.
In a large pan sauté onion, bell peppers and celery on medium heat until they are almost cooked. Stir in chicken simmer on medium heat for about 15 minutes. Stir a few times so it doesn't stick. Add the onion soup mix and more broth, don't make it to soupy, add garlic powder and Tony's seasoning and dry parsley, simmer on medium heat 15 minutes. Add baked cornbread make sure it is moist, season to taste, it may need more seasoning. Do all this in a large roaster. Bake in oven at 350º for 15 minutes, make sure it doesn't dry out.
Optional: Chicken liver cooked and put through food processor can be added. Remember to keep it moist.
Personal Notes:
Personal Notes:
Made for Manuel Family Reunion

 

 

 

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