Ruth'S Chicken Dressing

• 1 large chicken
• 2 cans cream of chicken soup
• 1 Tbsp. salt
• 4 or 5 biscuits
• 3 slices white bread
• 2 (9-inch) skillets cornbread
• 1 large onion, chopped
• 3 eggs
• 2 Tbsp. sage or to taste
• 2 Tbsp. poultry seasoning
• 1 Tbsp. soy sauce
• 1 Tbsp. Worcestershire
• 1 tsp. garlic salt
• 1 Tbsp. celery salt
• 1 Tbsp. chicken seasoning
• black pepper to taste

1. Boil chicken in water and salt until comes off bones.
2. Remove from pot; discard bones and skin.
3. Mix 1 can cream of chicken soup with broth the chicken was cooked in.
4. Add everything except biscuits, eggs and cornbread.
5. Mix well; crumble breads and mix into broth.
6. Beat eggs in one at a time.
7. Mix chicken into dressing; pour into large pan sprayed with Pam.
8. Stir in 1 teaspoon baking soda.
9. Sprinkle paprika on top and bake in oven at 450u0b0 until done and lightly brown.
10. Serve with giblet gravy made from giblets, cream of chicken soup, 1 cup of dressing mixture and 2 boiled eggs, chopped.

chicken, cream of chicken soup, salt, white bread, cornbread, onion, eggs, sage, poultry seasoning, soy sauce, worcestershire, garlic salt, celery salt, chicken seasoning, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=377450 (may not work)