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Stuffing: Two-Bread Dressing - 36

Source of Recipe

Patty K., Weir, TX


Recipe Introduction

"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 K., Weir, Texas

List of Ingredients

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



Recipe

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. 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.