CHICKEN - N - CORNBREAD DRESSING

CHICKEN-N-CORNBREAD DRESSING
1 whole CHICKEN
1 yellow ONION, cut in half
1 stalk CELERY cut in half
1 CARROT cut in half
1 teaspoon SALT
1 tablespoon PEPPER CORNS or ground black pepper
Wash the chicken and place in a stock pot with the onion, celery, carrot and salt and pepper. Cover with water and cook on medium low for 1 to 2 hours until the chicken is tender. Let cool a bit and debone the chicken. Chop into bite sized pieces and set aside. Strain the chicken stock and set aside. While the chicken is cooking make the CORNBREAD:
4 cups YELLOW CORNMEAL
2 cups ALL PURPOSE FLOUR
4 teaspoons SALT
4 tablespoons BAKING POWDER
2 teaspoons BAKING SODA
4 cups BUTTERMILK
2 cups MILK
4 eggs
Mix all the dry ingredients together then add the liquid ingredients. Whisk together until the lumps are gone. Pour into a large baking pan and bake at 400 degrees F until done, about 45 minutes to 1 hour. While the cornbread is baking In a large skillet:
melt 1 STICK BUTTER and saute the following for 10 mintues to soften
1 cup CELERY
1 cup YELLOW ONION, chopped
1 cup GREEN ONION, chopped
1 package frozen SEASONING BLEND (onion, celery, parsley and RED bell pepper) OPTIONAL
In a huge bowl crumble cooled CORNBREAD
add the chopped CHICKEN
1 tablespoon of POULTRY SEASONING
3 eggs
cooked VEGETABLES
10.5 ounce can CREAM OF MUSHROOM
10.5 ounce can CREAM OF CHICKEN
10.5 ounce can CREAM OF CELERY
8 cups of the reserved CHICKEN STOCK
Mix all together well. Pour into a roaster pan sprayed with non-stick cooking spray for easy clean up. Bake at 375 degrees F for 1 hour covered. Then uncovered bake at 400 degrees F for an additional 20 minutes or until the top gets toasty.

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