Hearty -Southern Style Chicken and Dressing Recipe

1. Ingredients

• 2 whole cut up chickens
• 6 bullion cubes ( chicken )
• whole milk
• 2 doz eggs
• cooling oil
• 4 bunches green onions
• 2 yellow or white onions
• salt
• sage ( rubbed )
• 1 stalk celery
• 1 can evaporated milk
• 12 packs cornbread mix

Boil chickens in large pot with bullion cubes. While this is cooking, start your cornbread in the oven. Using a 10” primed cast iron skillet. Prime with ¼ cup of cooking oil. Follow directions on cornbread mix to cook. I always cook 2 packages of cornbread mix per skillet. Cook 6 skillets, using a total of 12 cornbread mix packs. When chicken is done, take chicken from pot, saving the broth. Debone and deskin chicken when its cooled down enough to handle. Chop chicken into pieces. It is optional as to how big of chicken pieces you chop. I prefer bite size. While you are still working on getting your cornbread cooked, you can clean and chop up, all the green onions, whole onions and celery. As your cornbread gets done, lay cornbread on the counter over a towel to help it cool. Boil 6 eggs for 10 minutes, once they began to boil. When eggs are done, chop them up. Add all your chopped onions, celery, chicken, and eggs, into a large roaster pot. When all your cornbread is done, and cooled enough, using your hands, start crumbling all the cornbread as small as you can crumble it into the roaster also. To the chicken broth, add the can of condensed milk, 2 tablespoons of salt, and 4 tablespoons of sage. Stir broth good and then start pouring it into the roaster. Mixing all this with your hands, you want the mixture to pack down into the roaster very wet. On top when it is packed, you want it wet to where the broth almost stands on top. If you run short of broth before achieving this, you can dissolve a bullion cube into a cup of water and add. You can repeat this until to you the consistency I mentioned. Be sure you have everything mixed very well in roaster. Preheat oven to 350. Bake covered for 1 hour. Remove cover and bake additionally until the dressing turns a light golden brown on top. This time could vary. It could take 30 minutes or even an hour. When it is brown on top, remove from oven and recover roaster for an hour. Then its ready to eat. You have 16-24 large servings. Do not eat leftovers once they are 3 days old.

Options- 1. You may add sage to taste instead of the directed amount.

2. You can split the recipe evenly to make less.

3. You can use more or less chicken as directed

Suggestion; Do not include chicken giblets when you mix your dressing.