Chicken And Dressing

• 1 whole chicken or hen
• 2 Tbsp. salt
• 5 c. day old cornbread
• 1 c. biscuit crumbs
• 2 Tbsp. sage
• 1/2 tsp. black pepper
• 1 Tbsp. seasoned salt
• 1/2 c. chopped onion
• 1 c. chopped celery
• 1/2 c. melted butter
• 4 eggs

1. Place whole chicken in large pot and cover with water to cover.
2. Cook until tender.
3. While chicken cooking, mix together cornbread, biscuits, sage, pepper and seasoned salt.
4. Set aside. Saute onion and celery in butter until transparent, but not brown, stirring often.
5. Add to cornbread mixture with enough broth to make a soft mixture (not dry).
6. Let this mixture set for 1 hour to improve flavor, then add eggs by stirring them in.
7. Do not beat. Place chicken in a greased roaster pan, breast side up.
8. Pour mixture over chicken and fill roaster full.
9. Bake at 350u0b0 until brown for 1 to 1 1/2 hours.

chicken, salt, cornbread, biscuit crumbs, sage, black pepper, salt, onion, celery, butter, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287498 (may not work)