Cornbread Crab Dressing
 

Cornbread Crab Dressing

Large pack of chicken thighs or backs
Yellow self rising corn meal 2 cups
Self rising flour 1 cup
large onion chopped
bag of celery chopped
large bell pepper seeded and chopped
2 cups chopped green onions or scallions
poultry seasoning
sage seasoning
cajun spice seasoning or old bay
2 16 oz containers of lump crab meat thawed
1 package Pepperidge farm herb stuffing
1 can cream of chicken soup
1 can cream of celery soup
butter
6 eggs room temp

Boil chicken with poultry seasoning
throw in chopped onions, bell pepper and celery

make corn bread
preheat oven to 400
grease pan with 1/2 stick butter
mix 2 cups corn meal with 1 cup four, 1/2 stick of butter melted, 2 eggs and enough broth to mix but not make soupy texture should be more cake like batter consistency
bake until brown

remove from oven and cool

Crumble corn bread into large bowl
add.....celery, onions and bell pepper from the chicken broth...add herb stuffing mix...add cream of chicken and celery soup...beat remaining 4 egg and add to mixture....add green onions and crab meat....add sage seasoning, cajun spice (I'm not sure of amount...probably 2 to 3 teaspoons of each) mix well with remaining chicken broth...enough to mix well but not make soupy....pour into large lasagne size aluminum pan...I often divide into two pans and freeze one....

cover with aluminum foil and bake at 350 for an hour
remove aluminum foil and continue to bake until brown