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CORNBREAD DRESSING (LARGE AMOUNT) Recipe

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This recipe for CORNBREAD DRESSING (LARGE AMOUNT) is from The Bartlett~Harmon Family Cookbook , 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:  
20-25# chicken (drumsticks or leg quarters only)
6 boxes Jiffy Cornbread Mix
3 large onions chopped
1 bell pepper chopped
1 bunch green onion chopped
1 small bunch parsley chopped
2 ribs celery chopped
2-3 cans cream of celery soup
2 qt water
1 can chicken broth (optional)
1 stick butter
Salt red and black pepper to taste
Directions:
Directions:
Bake cornbread according to box directions. Crumble in large bowl and add chopped parsley set aside.

Bake seasoned chicken with lots of water in 18qt electric roaster 2 1/2-3 hours on highest temperature until bones pull out easy.

Remove chicken and allow to cool before deboning. Strain broth leftover in roaster to remove any bones that may have fallen off.

Return strained broth to roaster along with chopped onions peppers green onions and celery cook until soft, turn off heat.

Add deboned chicken, crumbled cornbread, 2 cans celery soup and mix.

Texture should be between cookie dough and cake batter consistently Additional can of soup or can chicken broth maybe added, adjust seasoning.

Dish out mixture into 4 9x13 inch buttered baking dishes 3/4 full or 2 buttered large turkey roasting pans, add pats of butter on top.

Bake uncovered on 350° until golden brown about 45 minutes to 1 hour than 3-4 minutes under broiler for top to brown.
Personal Notes:
Personal Notes:
This is a long process but worth it,
Will freeze up to a year

Pans of cornbread dressing can be frozen before baking Cover with plastic wrap and heavy duty aluminum foil.

Allow to thaw completely before baking

 

 

 

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