Corn Bread Dressing With Chicken

• 6 to 7 lb. stewing hen
• 2 carrots
• 2 pieces celery
• 1 large onion, cut in fourths
• 4 qt. water in large stock pot
• 20 c. corn bread, baked
• 1 c. bread crumbs
• 2 c. chopped onions*
• 1 1/2 c. chopped celery*
• 2 tsp. poultry seasoning
• 3 tsp. sage
• 2 Tbsp. parsley
• 1 Tbsp. salt
• 1 1/2 tsp. black pepper
• 4 eggs

1. Cook, uncovered, first 4 ingredients in 4 quarts of water until done, but still firm.
2. Bone chicken; save skin, bones and vegetables and reboil for additional stock if needed.
3. Mix remaining ingredients well and add deboned chicken.
4. Mixture will be a little on soupy side.
5. Bake at 400u0b0 for 45 minutes or until brown on top.
6. Will make 2 roasting pans filled.
7. I make one and put remaining dressing in freezer bag for future use or it is good to share with family members.

stewing hen, carrots, celery, onion, water, corn bread, bread crumbs, onions, celery, poultry seasoning, sage, parsley, salt, black pepper, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=373863 (may not work)