Frank's Recipes! Cornbread Dressing

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Cornbread Dressing

water
2 cans of chicken broth
2 tablespoons of salt
2 tablespoons of black pepper
neck and giblets from a young turkey
4 chicken breasts
2 pans of cornbread
12 pieces of toast
12 egg
3 cups of green onions, diced
3 cups of white or Vidalia onions
2 cups of celery

This is the worlds best recipe for cornbread dressing. Those who read it are sworn to secrecy, and if you catch someone unauthorized reading it, they must be shot. Here goes:

Preparation:

In a big pot with plenty of water, put two cans of chicken broth in the water, two tablespoons of salt, and three tablespoons of black pepper. Bring the water to a boil. Boil the neck and giblets from a young turkey and four chicken breasts for two hours or until pulling freely from the bone.

Make two pans of cornbread and set aside, toast twelve pieces of toast and set aside, and boil twelve eggs and put in refrigerator. This can be done the night before.

Dice three cups of green onions, three cups of white or Vidalia onions, and two cups of celery. Drain about four cups of the water from the boiled chicken and turkey into a smaller pot. Bring the smaller pot to a boil and put in the onions and celery. Let boil till the celery is tender and the onions are transparent.

Pull the meat from the neck of the turkey, de-bone the chicken breast, and dice the giblets.

Cut or tear the toast into small pieces and crumble the cornbread in large pot (LARGE). Chop the eggs and put them in the pot. Put the de-boned chicken and turkey into the pot. Pour the cooked celery and onions into the pot. Begin adding left over broth till the mixture is the consistency of a thick cornbread batter. Mix in four tablespoons of poultry seasoning, and stir well. Check the mixture for taste, and if necessary, add salt. Pour the dressing into two large Pyrex baking pans and bake in over at 375 degrees F. for one hour or until the tops brown.

This can make a meal, or you can use it with Turkey and Ham and all the fixins for Christmas, Thanksgiving or other holidays. This recipe will feed about twenty people. You may want to cut it in half for small groups.