Chicken and Dressing

Glenola Caldwell

  • 1 hen or large fryer, cooked and deboned. Save broth.
  • Cook 1 large pan corn bread.

Cook in broth:

  • 1 large onion
  • 3 sticks celery

Combine cornbread, celery, onion and:

  • 3 slices bread
  • salt and pepper
  • a little garlic salt

Pour 2 cups broth over this and let moisten


  • 1 can Pet milk
  • 2 eggs, beaten well
  • 2 boiled eggs

Also boil 4 eggs. Use two in dressing and two in gravy. Make sure dressing is soupy.


Combine broth, boiled eggs, liver and gizzard, chopped. Bring to boil and add 1 cup milk. Put 3 tablespoons flour in cup and dissolve with water until smooth, then add to gravy to thicken.



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