Grandmother'S Chicken & Dressing

• cornbread - 1 pan for small crowd, 2 pans for large crowd
• homemade biscuits (about 10)
• fat fryers - 1 for small crowd, 2 for large crowd
• onions - amount depends on size
• celery approximately 1/2-1 stalk
• sage to taste
• salt to taste
• pepper to taste
• 3-6 well beaten eggs

1. Cook fryers and save broth.
2. Debone chicken.
3. Crumble cornbread and biscuits (real fine) in large bowl.
4. Chop onions and celery.
5. (I put them in the blender - it saves time and it also makes it more moist.)
6. Drain in a colander.
7. Add sage, salt and pepper to cornbread and biscuits.
8. Mix real good.
9. Add broth. Make it real soupy.
10. If you need more, add hot water.
11. Mix real good, then add eggs, celery and onions.
12. Taste to see if it needs any more sage, salt or pepper.
13. Add chicken, mix real good and pour in a large roasting pan.
14. Cook at 350u0b0 for about an hour or put a knife in the center to test.

fryers, onions, celery, sage, salt, pepper, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83193 (may not work)