My in laws are such precious people, I love them dearly. This is their recipe for dressing and it is my understanding they conjured it up together. Somehow Mr Phillips gets all the credit but I can say I have seen him mix it up with his own two hands.
Friends this recipe is for a crowd. I mean a big crowd, like church dinner crowd and that’s where this dressing most often makes an appearance at the potlucks after church. Please keep this in mind if you give this recipe a try.
First off you need to cook and remove the bones from 2 large fryer hens, yup I said 2. You can boil these until done or cook them in the crock pot. Either way you need to cook the chicken and ditch the bones.
The rest of your ingredients are as follows:
- 4 packages saltine crackers, crushed
- 2 cans cream of chicken soup
- 2 cans cream of mushroom soup
- 8 boiled eggs, shelled and diced
- 4 large onions, chopped finely
- 2 boxes Stove Top stuffing mix, chicken flavor
- 2 boxes of Jiffy Cornbread, prepared and crumbled
Mix well and add chicken broth until the mix becomes a little soupy.
Bake at 350 degrees until it starts to brown and dries out some. This may well take an hour depending on the size of your pan.
Full disclosure when I make this I half this recipe and still have plenty left to freeze or share. I have 2 disposable 9×9 pans sitting on ready for Thanksgiving morning.
And that folks is how you make dressing enough to feed an army. Much love and many thanks to Mr & Mrs Phillips for letting me share this recipe.