Old Fashioned Chicken Dressing

• 1 (4 lb.) fryer, cut up (I buy extra pkg. of gizzards and livers to boil with fryer for Giblet Gravy)
• 3 Tbsp. margarine (add to fryer to make broth richer)
• 6 c. cornbread (for dressing)
• 3 c. chopped onions
• 2 bunches chopped green onions
• 1 1/2 c. chopped celery
• 1 medium chopped bell pepper
• 3 eggs
• 2 c. light bread or 2 c. leftover biscuits
• sage to taste
• salt and black pepper to taste
• 1 small can Pet milk
• sweet milk
• chicken broth

1. Mix well all ingredients, except Pet milk and milk.
2. Add Pet milk and some of the chicken broth (save 3 cups chicken broth for Giblet Gravy).
3. Add sweet milk, enough to make a medium to thin mixture (depending upon how moist a dressing you desire).
4. Mix well.
5. Taste to see if you have enough salt and sage.
6. Remove 2 cups of the mixture, put this to the side for the Giblet Gravy. Pour dressing in a large well-greased roasting pan.
7. (I use margarine.)
8. Put a pan of water under your dressing when baking, this will keep from getting too brown on bottom.

fryer, margarine, onions, green onions, celery, bell pepper, eggs, light bread, sage, salt, pet milk, sweet milk, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=738788 (may not work)