Vernie’s Double Cornbread Dressing Recipe

Cut and skin a 3# chicken.  Place in a large pot with 10 cups water to cover the chicken. Place a rib of celery and 2 slices of onion in the pot with 2 bouillon cubes. Bring to a boil. Then cover and reduce heat to high simmer for 1 hour. Then strain the broth through cheese cloth and save 8 cups of broth and set aside.

Cook a double recipe of cornbread.

Double Recipe of Corn Bread

Boil 3 eggs

           1 Double recipe cornbread                            2 tsps Minced Garlic

           1 3# Chicken deboned & shredded               ¼ cup Dried parsley

           2 Cups green onions diced                            8 Cups Broth

           1 Whole stalk of celery diced                        5 raw eggs beaten

           4 Med. Onions diced                                     3 boiled eggs chopped

            ½ Bell Pepper diced                                     2 Sticks Butter soften

           1 ½ Tbls Salt                                                 1 ½ tsp Black pepper

In a large 12 qt. pot crumble cornbread & add eggs and softened butter and stir.  Now add vegetables: diced green onions, diced celery, diced onion, diced bell pepper, minced garlic, dried parsley. Add chopped boiled eggs, shredded chicken and stir.  Now add seasonings:  salt, black pepper. Now add broth (about 8 cups) to pot stir well till mixture is soupy. This is important because you want it to be moist after cooking.  Place in a 17 x 12 roaster pan.

Bake in 350 degree oven for one hour or till bubbling and starting to brown on top.