Chicken Dressing

• 9 or 10 chicken breasts
• 1 large pone cornbread
• 1 small pone cornbread
• 14 slices bread
• 1 medium onion
• 3 stalks celery
• chicken broth from boiled chicken
• pepper to taste
• salt to taste
• 4 tsp. sage
• 4 eggs

1. Boil chicken until done.
2. Chop up onion and celery (boil in small saucepan with small amount of water until tender).
3. Cook cornbread.
4. Cool chicken breasts and debone.
5. In large mixing bowl put onions and celery, pull cornbread apart in small chunks.
6. Add to bowl, pull bread apart, add to bowl.
7. Add eggs (beaten) to mix. Add salt, pepper and sage (to taste).
8. Add chicken broth (hot) enough broth to soften, approximately half of big pot.
9. Add chicken last.
10. Put in large roaster pan.
11. Bake at 350u0b0 for 20 to 30 minutes or until brown.

chicken breasts, cornbread, cornbread, bread, onion, stalks celery, chicken broth, pepper, salt, sage, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=728707 (may not work)