Dean's Cornbread Dressing

CORNBREAD

4 c. cornmeal
1¾ c. flour
1 tsp. baking powder
1 tsp. salt
½ c. milk
¼ c. oil
Water to desired consistency


Combine all ingredients. Pour into baking pan containing LOTS of hot oil. Bake at 450°F until golden brown, 30 – 35 minutes. Set aside to cool. Crumb when cooled.

RICE

½ c. white rice
1 c. water
Salt to taste


Bring water to a boil. Add rice and salt. Steam until rice is done. Set aside to cool.

DRESSING

8 eggs boiled, chopped
3 bunches green onions, chopped
3 ribs celery, chopped
½ stick butter, melted
½ chicken, boiled, deboned
3 cans chicken broth
1 can cream of onion soup
1 small apple, peeled, chopped
Salt and pepper to taste

Preheat oven to 350°F.

Sauté onions and celery in butter. (Reserve ½ c. onions and ¼ c. celery from cooking.) Combine cornbread, rice, eggs, onion and celery mixture, chicken, broth, soup, and apple. Mix thoroughly. Mixture should be very moist. Season to taste.

This recipe can be divided into appropriate portions and frozen until desired. Bake in uncovered 9 x 12 x 2” baking dish at 350°F for 1 hour, 30 minutes or until slightly brown.


YIELD: 36 to 40 servings