Chicken and Dressing

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Chicken and Dressing

7 packages Yellow Cornbread mix (If you live up north where they don’t have hytop buy unsweeted yellow cornbread mix)

7 eggs

4 and 2/3 cups milk

5 LBS leg quarters

1 bundle of celery

½ tsp of sage

½ tsp black pepper

15 chicken bouillon cubes

14 cups of broth

3 bundles of green onions

Follow Direction and make cornbread days early and freeze until ready to make dressing.

Thaw Cornbread and put bouillon and chicken on to boil in enough water to cover chicken. Boil and de-bone chicken, set aside and save broth.

Wash and cut up veggies and set aside.

In a large pan crumble cornbread. Mix in Veggies and chicken. Pour in broth until moist but not juicy. Add in sage and pepper and mix well. Place in baking dish and cover tightly with aluminum foil. Bake 1 hour at 450 degrees. Uncover and continue baking at 400 until brown.

We prepare dressing the night before. All we do the day of is stick it in the oven.