MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Martha's Cornbread Dressing
Categories: Poultry, Breads, Vegetables, Herbs
Yield: 10 Servings

3 lb Whole chicken
10 c Crumbled cornbread
8 Biscuits; crumbled
21 1/2 oz (2 cans) cream of chicken
- soup
1 c Chopped onion
1 c Chopped celery
1 ts Salt
2 ts Ground black pepper
1 ts Ground sage
8 lg Eggs; beaten

Place chicken in a small pot with enough water to cover.
Bring to boil, reduce heat, and simmer for 30 minutes or
until chicken is done.

Remove chicken from pot, set aside to cool. Remove skin
and bones; chop meat and save for dressing. Strain, and
reserve broth.

Lightly grease two 4 quart casserole dishes.

In a large bowl, combine cornbread, biscuits, chicken
soup, onion, celery, salt, pepper, sage and eggs. Stir
well. 30 minutes before baking, add a desired amount of
reserved chicken and enough broth to soak dressing.
Divide dressing between prepared baking dishes.

Bake in 375ºF/190ºC oven until top is browned and center
is firm, about 30 minutes.

Recipe By: Kim Benton

RECIPE FROM: http://allrecipes.com

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