Wanda's Cornbread Dressing

By Yvette-2

Ingredients

• 1 whole chicken
• 2 chicken breasts
• 1 c. chopped onions
• 1 carton Guidry's Cajun seasoning
• 1 stalk of chopped celery
• 2 T. Tony's seasoning
• 2 T black pepper
• 1 T salt
• 1 stick sweet cream salted butter
• 1 Martha White Buttermilk Cornbread Mix
• 3 eggs
• 1/2 c. oil
• 3 c. whole milk
• 2 c. chopped onions
• 2 stalks chopped celery
• 2 sticks sweet cream salted butter
• 1 carton Harold's or Savoie's dressing mix
• 2 T black pepper
• 1 T salt
• 4 beaten eggs

Preparation

Step 1

Step 1. Boil one whole chicken and 2 breasts. Boil with 1 cup chopped onions, 1 carton Guidry's Cajun Seasoning, 1 stalk of chopped celery, 2 T Tony's, 2 T black pepper, 1 T salt, 1 stick sweet cream salted butter. When chicken begins to pull away from the bone (about 1 1/2 hrs), turn off, remove chicken to cool a little, reserve broth. Debone chicken and tear or cut it up into bite seized pieces.

Step 2 Bake 1 (9x13) cornbread. Use 1 (32 oz) Martha White Buttermilk Cornbread Mix. Add to it, 3 eggs, 1/2 cup oil, 3 cups of whole milk. Stir with spoon. Bake using temperature and time listed on package directions. When cool, crumble into large bowl.

Step 3. Saute 2 cups chopped onions and 2 stalks chopped celery in 2 sticks sweet cream salted butter. Saute until onions are transparent.

Step 4. Combine cornbread and sauteed vegetables. Add 1 carton of Harold's or Savoie's dressing mix. Slowly start adding broth until mixture resembles a soupy, but thick uncooked cornbread batter. Add 2 T black pepper, 1 T salt and 4 beaten eggs. Mix well. Add deboned chicken and gently mix. (Too much stirring will make meat stringy)

Step 5. Bake, uncovered, in 350 degree oven for 1 hour Makes 2 9x13 pans.

Note: This can be frozen uncooked in 2 gallon size freezer bags and then baked when you need it. One pan feed about 10-12 people.