Corn Bread Dressing for a Crowd Recipe

Corn Bread Dressing for a Crowd Recipe photo by Taste of Home

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At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made.—Patty Kierce, Weir, Texas

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Corn Bread Dressing for a Crowd Recipe

Prep: 30 min. Bake: 45 min.

Yield: 36-40 Servings

20 45 65

Ingredients

2 cups water
2 large onions, chopped
1-1/2 cups chopped celery
1-1/2 cups minced fresh parsley
1 cup butter, cubed
1 teaspoon ground nutmeg
2 loaves (1-1/2 pounds each) bread, toasted and cubed
12 cups cubed corn bread, toasted
10 eggs, lightly beaten
10 hard-cooked eggs, chopped
5 cups cubed cooked chicken
2 cans (14-1/2 ounces each) chicken broth

Directions

In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. In several large bowls, combine the bread, corn bread, eggs, hard-cooked eggs, chicken, broth and onion mixture.
Divide among four greased 3-qt. baking dishes. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Yield: 36-40 servings.

Nutritional Facts 1 serving (3/4 cup) equals 230 calories, 10 g fat (4 g saturated fat), 134 mg cholesterol, 424 mg sodium, 23 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Two-Bread Dressing in Taste of Home October/November 2003, p39