Deluxe Cornbread Dressing Casserole (Big Batch)

READY IN: 2hrs 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • CORNBREAD
  • 1
    cup flour
  • 4
    tablespoons sugar
  • 2
    teaspoons salt
  • 1
    teaspoon baking soda
  • 4
    teaspoons baking powder
  • 3
  • 4
    large eggs
  • 12
    cup vegetable oil
  • FRYER AND BROTH
  • 1
    fryer (for 4 - 5 cups cooked chicken)
  • water, to cover
  • DRESSING MIXTURE
  • cornbread (see recipe above)
  • 16
    ounces jimmy dean fresh pork sausage (Regular or Sage)
  • 2
    medium onions, chopped
  • 1 12
    cups chopped celery
  • 12
    cup green bell pepper, chopped
  • 1
    cup thin sliced green onion
  • 14
    cup butter (half stick, sometimes I use whole stick)
  • 18 - 14
    teaspoon sage
  • 8
    slices bread, decrusted and cubed (wheat or honey wheat)
  • 1
    (10 3/4 ounce) can can cream of chicken soup, undiluted
  • 1
  • 1
    jalapeno pepper, chopped (optional)
  • 5
    cups chicken broth (more or less)
  • salt and pepper
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DIRECTIONS

  • CORNBREAD:
  • (Make 1 day in advance to allow to dry slightly without being refrigerated.) Grease a 9x13 or 11x14 inch baking pan.
  • In a large bowl, stir together cornmeal and next 5 ingredients. In a small bowl, whisk together buttermilk, eggs and oil. Pour wet mixture into dry and mix until just combined. (Note: the mixture should be moist, but not soupy). Pour cornmeal mixture into prepared baking pan. Bake in preheated oven 350 degrees for about 40 - 50 minutes or until golden around the edges and pick inserted into the center comes out clean.
  • FRYER AND BROTH:
  • For ease, do this step 1 day ahead. Cut fryer in half or quarters then place in a large stockpot and add cold water just to cover. Cover with lid and bring to a simmer, cooking until tender, about 45 - 60 minutes.
  • Remove chicken from pot and allow to cool to the touch, reserving broth. Discard skin then remove meat from the bone and chop into chunks. Measure and reserve 4 - 5 cups meat. Refrigerate.
  • Strain the broth and refrigerate.
  • DRESSING:
  • Preheat oven 350 degrees. Heavily butter 2 9x13 or 11x14 inch baking pans; set aside.
  • Crumble pre-baked cornbread into a very large mixing bowl. Add decrusted bread cubes.
  • In a separate microwavable bowl add the 1/2 stick butter, chopped onions, bell pepper and celery. Loosely cover and microwave until tender about 8 - 10 minutes. Mixture will have rendered juices. Cool slightly and pour this mixture over cornbread mixture. Do not stir until instructed to do so.
  • In a seperate medium microwavable bowl, cook in microwave the pork sausage until no longer pink, about 8 - 12 minutes; breaking into pieces and crumbling. Once cooked, drain well and add to cornbread/bread cubes/onion.
  • Mix together undiluted cream of chicken soup with the 1 egg. Pour this over cornbread/bread cubes/onion/sausage.
  • Skim fat from the reserved chicken broth, discarding the fat. Measure 5 cups of degreased broth and pour over cornbread/bread cubes/onion/sausage/soup.
  • Add to the cornbread bowl, 4 - 5 cups cooked chicken meat, sage and optional jalapeno pepper.
  • Salt and pepper to taste.
  • With 2 large paddles or spoons, gently toss all ingredients together until thoroughly mixed. Ladle into prepared baking pans.
  • (If freezing, cover with plastic wrap then aluminum foil and freeze.) If using immediately, place uncovered in preheated oven and bake approximately 1 hour until edges are browned and pick inserted in center comes out clean.
  • NOTE: This can be made into one large disposable aluminum pan (11x13x3 inch). Increase baking time.
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