Mom'S Chicken Dressing

• 1 large stewing hen
• 1 can cream of chicken soup
• 1 can evaporated milk
• 1 tsp. black pepper or to taste
• salt to taste
• 8 eggs
• 2 Tbsp. poultry seasoning or to taste
• 3 ribs celery, chopped
• 2 Tbsp. sugar
• 1 onion, chopped

1. Cook stewing hen until tender in plenty of water to be used as broth later.
2. When cool, skin and debone.
3. Refrigerate.
4. Cook 1 large skillet of self-rising corn bread, using 3 to 4 eggs.
5. When done, remove from skillet to large mixing bowl.
6. Add 6 thick or 8 thin slices of bread.
7. Pour enough broth to cover. Dissolve the soup in more broth (1 can).
8. Pour this over bread.
9. Use poultry seasoning and 2 bouillon chicken cubes, if needed, to improve taste.
10. Set mixture aside for bread to soften.

stewing hen, cream of chicken soup, milk, black pepper, salt, eggs, poultry seasoning, celery, sugar, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1013998 (may not work)