CORNBREAD DRESSING FOR A CROWD

Cornbread Dressing for a Crowd image

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

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 40 servings.

Number Of Ingredients 12

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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

Steps:

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. , Divide among four greased 3-qt. baking dishes. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 551 calories, Fat 21g fat (9g saturated fat), Cholesterol 268mg cholesterol, Sodium 1196mg sodium, Carbohydrate 64g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.