Chicken Cornbread Dressing

• 1 broiler/fryer chicken (3 to 3-1/2 pounds)
• 2-1/2 quarts water
• 2 to 3 celery ribs with leaves
• 1 large onion, cut into chunks
• 4 celery ribs, chopped
• 2 small onions, chopped
• 1/2 cup butter
• 1 teaspoon salt
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 6 cups crumbled cornbread
• 1 cup chopped green onions
• 3/4 cup chopped pecans, toasted
• 1/2 cup minced fresh parsley
• 2 large
• s, lightly beaten

1. Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl.
2. In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.)
3. Transfer to greased 13x9-in. baking dish. Cover and bake at 325u0b0 for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160u0b0.

chicken, water, celery, onion, celery, onions, butter, salt, sage, pepper, cayenne pepper, crumbled cornbread, green onions, pecans, parsley

Taken from www.tasteofhome.com/recipes/chicken-cornbread-dressing/ (may not work)