Chicken & Dressing ----- World's Best (Mom's) REVISED

This week Mom was employed to cater dressing for my brother's company. She decided to measure her ingredients for a more accurate recipe for each of her children. Previously I posted what she had given me a few years ago. Of course Mom just makes it with a little of this and a little of that! Thanks, Mom, for actually measuring your littles for us!!!!


1 stick butter
Water
1 large bunch celery
2 bunches green onions with blades
½ jar (3.75 oz jar)Wyler’s Instant Bouillon chicken granules
1 pound saltine crackers
Chicken broth
Fully cooked 10 lbs chicken leg quarters boiled and deboned
Cornbread (recipe follows) prepare as directed bake in 9x13 pan
Black Pepper

Very finely chop celery & onions. (I put mine in food processer) Put in pot to cook and add just enough water to cover and 1 stick of butter. Cook until tender. Crumble cornbread & crackers. Add celery & onion mixture to crumbled bread and bouillon powder with the hot veggies in order for the granules to dissolve. Use enough broth until a good texture. Mix all ingredients well using potato masher. (Don’t make too soupy) Add a lot of black pepper but NO SALT.
Mix in chicken. Do NOT ADD sage!!!

Bake uncovered 1 hour and 30 minutes @ 400 degrees (if using a large aluminum pan) ovens may vary cook until firm and golden brown. If using a regular baking pan cook @ 425’ and may not need to cook but one hour. I test to make sure done dip out a teaspoon in the middle of pan and make sure not soupy and hot.

Corn Bread for Dressing:
7 cups Self–rising Yellow Corn Meal Mix or 6 cups self-rising yellow meal and 1 cup self-rising flour
10 eggs beaten well and add enough whole milk to be the right texture

Mix all ingredients. Remember cornbread mixture should be slightly thicker than pancake batter. Pour into oiled 9 x 13 pan bake till golden brown @ 450 degrees

Dressing can be made ahead and frozen before cooking. Just allow extra time to bake if cold. May have to reduce temperature so as not to burn.