Boyd Family Chicken and Dressing

To make chicken and dressing, fix a skillet of cornbread.  When it is
cooled, crumble the cornbread as much as possible (sometimes the
crust will not crumble easily, but it is okay).

1 large skillet of cornbread, crumbled
10 slices of bread, diced
1 tablespoon poultry seasoning
1 tablespoon sage
1/2 teaspoon pepper
1 large onion, diced well
1 1/2 sticks of butter, melted
3 large eggs
4 cups of chicken stock
1.5-2 lbs cooked & cooled chicken or turkey, shredded

I usually mix this in a stock pot and then bake it in a greased 9" x
13" pan.  Mix the crumbled cornbread with the diced bread, add the
onion and melted butter.  In another bowl beat the eggs, add 3 cups
of broth and seasonings.  Stir this into the bread to moisten it
all.  Transfer to the baking pan. Cover with foil.

Cook at 350 degrees for 15 minutes.  Stir the dressing, scraping it
off the sides too.  Re-cover, bake for another 15 minutes.  Stir it
again and taste it to see if you like the seasoning.  Add the chicken
and 1 cup of broth into the dressing and stir well.  Bake without the
foil until it seems "set", you know, not too mushy-gushy.  Serve with
mashed potatoes and another veggie.  Yummy!

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