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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.