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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 18 |
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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 Ingredients:
1 cup water |
1 large onion, chopped |
3/4 cup chopped celery |
3/4 cup minced fresh parsley |
1/2 cup butter, cubed |
1/2 teaspoon ground nutmeg |
1 loaf (1-1/2 pounds) bread, toasted and cubed |
6 cups cubed corn bread, toasted |
5 eggs, lightly beaten |
5 hard-cooked eggs, chopped |
2-1/2 cups cubed cooked chicken |
1 can (14-1/2 ounces) 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. Combine the bread, corn bread, eggs, hard-cooked eggs, chicken, broth and onion mixture.
2. Divide into two 3-qt. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Yield: 18-20 servings.
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