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CHICKEN WITH CORNBREAD DRESSING 1 large onion, chopped 3 to 4 stalks celery, chopped 2 Tbsp. chicken fat or oil 2 pans corn bread, cooked 4 eggs, hard-boiled, chopped 2 cans (10 3/4 oz.) chicken broth 2 tsp. sage (or to taste) 2 tsp. poultry seasoning (or to taste) 1 tsp. pepper 1 (2 to 3 lb.) fryer (whole) In a large skillet, cook onions and celery in chicken fat until soft. Mix cornbread, eggs, onion mixture and season- ings together. Add chicken broth (add water if needed) to make moist. Remove giblets from cavity of chicken; reserve for gravy. Rinse chicken with cold water. Stuff with cornbread dressing. Bake at 350 degrees for 1 hour or until drumsticks are easy to move and juices run clear. Put remaining dressing in baking dish and bake 1/2 hour at 350 degrees. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |