Cornbread Stuffing for 75  Breads  1111 reads

Cornbread:
1-1/2 lb. flour
2 tablespoon salt
1/2 cups baking powder
2 lb. cornmeal
6 eggs
2 quart milk
3/4 cups margarine, melted

Dressing:
1-1/2 lb. onion, chopped
1-1/2 lb. celery, chopped
1 cups snipped fresh parsley
1/2 lb. margarine
1 gallon chicken or turkey stock
1-1/2 tablespoon poultry seasoning
12 eggs, beaten light and fluffy
3 loaves of white bread

Cornbread:
Sift all dry ingredients together. Beat liquid ingredients together. Pour liquid all at once into dry blend. Mix quickly together, stirring only Enough to mix. Pour into preheated pans with bacon drippings (about 2 tablespoons) added for extra flavor and crispiness. Use small, deep pans for "cake type" texture. Use larger pans for a thinner, crusty bread. Make this the day before you need it for dressing. White bread: Cut 3 (1 pound) loaves white bread (day old or more) into 1/2 to 3/4 inch cubes. (Cut off crusts and save for other uses.) Store in very loosely tied sacks overnight.

Dressing:
In large container, combine bread cubes with finely crumbled cornbread. Add poultry seasoning to breads; mix well. Sauté onions and celery in oleo until clear, but not brown. Beat eggs and pour over breads; add vegetables. Heat stock and add (start with half) a little at a time until mixture is very moist, but not runny. Mix lightly so it will not pack and spoon into four 9 x 13 x 2 inch baking pans. Cook for 20 to 25 minutes at 425 degrees for metal pans (400 degrees for Pyrex). Watch last 10 to 12 minutes so that temperature may be lowered if it is crusting too much around edges and still too moist in center. All ovens vary. Empty dressing into roaster oven preset on 150 degrees to hold for serving. Makes 1/2 electric roaster full.

Makes 75 servings.
Rating 2.75/5
Rating: 2.8/5 (129 votes)
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