Cornbread Dressing for a Crowd

Name: Cornbread Dressing for a Crowd
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 40 servings.
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 cornbread, toasted; 10 large eggs, lightly beaten; 10 hard-boiled large eggs, chopped; 5 cups cubed cooked chicken; 2 cans (14-1/2 ounces each) chicken broth

TOTAL TIME: Prep: 30 min. Bake: 45 min. YIELD: 40 servings.

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

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 cornbread, toasted
10 large eggs, lightly beaten
10 hard-boiled large eggs, chopped
5 cups cubed cooked chicken
2 cans (14-1/2 ounces each) chicken broth

Directions

1. 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, cornbread, uncooked eggs, hard-boiled eggs, chicken, broth and onion mixture.
2. Divide among four greased 3-qt. baking dishes. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

Nutrition Facts

3/4 cup: 551 calories, 21g fat (9g saturated fat), 268mg cholesterol, 1196mg sodium, 64g carbohydrate (6g sugars, 4g fiber), 25g protein.

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