Chicken And Dressing

• 1 hen
• 3 slices light bread, diced
• 1 recipe Corn Egg Bread, crumbled
• 4 eggs, beaten
• salt and pepper to taste
• 1/2 c. onion, chopped
• 1/2 c. celery, chopped

1. Boil hen with enough water to cover and season with salt and pepper. Cover and cook over medium fire until tender.
2. Remove from fire; debone. Cover and set aside.
3. Mix light bread, corn bread, onion and celery together with some boiling hot broth.
4. Let set until broth is absorbed.
5. Stir well and add eggs. Add enough broth until medium soupy.
6. Taste now for seasoning and add salt and pepper as needed.
7. Place 1/2 of the dressing in a 13 x 9-inch pan and top with the hen.
8. Top with remaining dressing. Bake in a 350u0b0 oven for 30 to 60 minutes.
9. Bake only until slightly firm.
10. Unused broth can be used for giblet gravy, dumplings, soup or frozen for later.

hen, light bread, egg bread, eggs, salt, onion, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983816 (may not work)