Cornbread Dressing: Serves 500
60 boneless, skinless chicken breast halves (about 15#)
Make 14 9×13 pans cornbread (recipe below)
12 pounds day-old white bread, torn into small pieces
1 1/2 pounds butter or margarine
8 pounds chopped onions
4 bunches celery, chopped
5 50oz cans cream of chicken soup
7 ½ TBSP poultry seasoning
5 tbsp garlic powder
5 tbsp ground black pepper
7 ½ dozen eggs, beaten
8 50 oz cans chicken broth
Boil chicken breasts in large stockpot (may add some large pieces of carrots and celery) until meat is tender. Strain and reserve chicken broth. Shred chicken and set aside.
Make cornbread. When cool, crumble and mix with the white bread crumbs. Divide into 5 equal batches.
Melt butter or margarine and sauté chopped onions and celery until tender.
For each of the 5 batches, add 1 can cream of chicken soup, 1 ½ TBSP poultry seasoning, 1 TBSP garlic powder, 1 TBSP pepper, 18 eggs.
Add Onions and Celery mixture, evenly divided between the 5 batches.
Add shredded chicken, evenly divided between the 5 batches.
Add reserved broth from boiled chicken, then add more canned broth as needed to attain desired consistency. (About 6 quarts chicken broth from boiling chicken, and 7 or 8 cans of broth). Dressing should be very moist before cooking. Transfer to half or full size disposable steamtable pans. Bake at 350 degrees convection setting for 1 ½ to 2 hours covered, or until golden brown and hot throughout. Uncover for last 15 minutes to brown top.
Cornbread: 336 servings
Makes 14 9 x 13 pans: Cut each pan 4×6 for 24 servings (336 total)
This recipe makes 7 9×13 pans. Make recipe 2 times for 14 pans to make the dressing.
14 cups flour
10 1/2 cups yellow cornmeal
14 TBSP baking powder
3 ½ TBSP salt
28 eggs, beaten
14 cups milk
3 ½ cups melted shortening
Preheat oven to 400*. Grease glass 9×13 and metal cake pans well with shortening.
Mix together dry ingredients. In another bowl combine eggs and milk, then combine with the dry ingredients, mixing just until moistened. Stir in the melted shortening. Divide batter into the pans.
Bake about 20 minutes or until light brown.
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