Mother'S Chicken Dressing

• 1 boiled chicken (save broth)
• 1 large skillet corn bread
• 15 slices of bread or biscuits
• 6 raw eggs
• 2 large onions, chopped
• 1 stick melted margarine
• 1 1/2 c. milk
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 2 tsp. ground sage
• 2 tsp. black pepper
• 1 tsp. poultry seasoning
• salt to taste

1. Cook chicken and save broth.
2. Remove chicken from broth and debone.
3. Crumble corn bread and biscuits (real fine) in large bowl.
4. Add some broth.
5. Beat eggs and add to mixture.
6. Add onions, soups, milk, melted margarine, sage, pepper and salt.
7. (mixture needs to be real soupy.)
8. Pour in a large roasting pan; add chicken pieces.
9. Cook at 350u0b0 for about an hour or longer.
10. Insert knife in the center to test for doneness.
11. Use remaining chicken for Giblet Gravy.
12. Canned chicken broth may be used, if needed.

chicken, skillet corn bread, bread, eggs, onions, margarine, milk, cream of celery soup, cream of chicken soup, ground sage, black pepper, poultry seasoning, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83194 (may not work)