Recipe - Chicken Dressing

1 lg Hen
Cornbread; (recipe follows)
3 cup Chopped onions
3 cup Chopped celery
2 sl Bread
8 Hardboiled eggs; chopped
1 teaspoon Salt
1 pt Chicken broth
Pepper to taste
1 cn Cream of chicken soup
1 cn Chicken broth; (broth from
boiled chicken)
2 Hardboiled eggs; chopped
Giblets from cooked chicken;
chopped

CORNBREAD
2 cup Cornmeal
Three fourths cup Flour
One half teaspoon Soda
1 teaspoon Salt
4 Eggs
2 cup Buttermilk

Cornbread: Mix all ingredients and bake in hot, greased pan at 475 degrees
until brown. Cool and crumble in a large roaster.

Saute onions and celery in margarine until soft, then add to cornbread
mixture. Toss bread with chicken broth, boiled eggs, salt and pepper; toss
again. Cover and bake at 350 degrees for 20 minutes.

While this is baking, mix a can of cream of chicken soup, can of chicken
broth, 2 hardboiled eggs (chopped) and giblets from cooked chicken. Slowly
bring this to a boil. Serve over dressing.

Source: Cookbooks On/Line!

MasterCook formatted by Martha Hicks using Buster 2.0c.

Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Feb 27, 1998