Chicken Dressing

• 1 boiling hen
• 1 3/4 sticks saltine crackers
• 2 c. chopped celery
• margarine
• 4 c. regular cornmeal
• 6 eggs
• 1 1/2 c. chopped onions
• salt and pepper
• corn oil

1. Boil hen in 3 quarts salted water until tender.
2. Remove from broth.
3. Set chicken aside and reserve broth.
4. Take cornmeal and salt.
5. Add enough water until smooth and slightly soupy.
6. Grease iron skillet.
7. Add cornmeal mixture and bake at 400u0b0 until lightly brown.
8. Add to broth and allow to set awhile to absorb broth.
9. Cook diced onion and celery in 2 tablespoons margarine and enough water to cover.
10. Done when clear and tender.
11. Add all to chicken broth and bread.
12. Crumble crackers fine and add to broth mix.
13. Beat eggs until frothy.
14. Add slowly to broth mix to prevent quick-cooking or clumping of eggs.
15. Salt and pepper to taste.
16. Use potato masher to make mixture soft and slightly soupy.
17. May add canned broth if necessary.
18. Grease well one large baking pan.
19. Pour in mixture. Then add corn oil on top for browning.
20. Cook at 400u0b0 until brown, but soft in center.
21. Best served hot.

boiling hen, crackers, celery, margarine, regular cornmeal, eggs, onions, salt, corn oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855247 (may not work)