Chicken Dressing

Can make ahead
Preheat Oven to 375 Degrees F.

Cornbread

2 cups white cornmeal* (White Lily, Martha White, Aunt Jemima)
1 cup self rising flour* (White Lily, Martha White)
2 teaspoons salt
3 teaspoons baking powder (check date for freshness)
4 eggs
1/2 cup butter or Crisco, melted
3/4 cup buttermilk (to make soft dough)
1 or 2 cans of chicken broth
1 cup peeled, chopped Vidalia or sweet type onions
1 cup chopped celery (trimmed, strings removed)
3 trimmed, peeled, chopped scallions (small green onions)
1/8 teaspoon baking soda

Combine dry ingredients in large bowl, mixing well. Add eggs and combine
well. Add melted butter. Add buttermilk, chicken broth. Add onions,
celery,
scallions. Mixture should be very soft -- wet. Lastly add baking soda.
Combine
well.
Pour into well greased iron skillet or baking pan. Bake in hot oven.
Remove from oven and cool. Crumble and reserve for dressing or proceed as
below.

* Can use 3 cups White Lily White Cornbread Mix.


Chicken Dressing

Combine:

Crumbled cornbread
2 or 3 slices dry or toasted bread, crumbled
2 or 3 cups Saltine Crackers (Sunshine Krispy Krackers if available),
crumbled fine
Chicken broth -- canned or homemade -- enough to make dressing real soft.
2 or 3 Tablespoons Parsley or Herbs of choice (optional)

Pour mixture into large well greased baking pan. Return to HOT oven and
bake
until brown.

Enjoy!

Nita Holleman
Based on recipe by Mary Lee Etheridge, Macon GA


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