by Gen Kidwell
Chicken and Dressing
Boil two chickens until very tender then cool and take the meat off of the bones and cut up. Set aside saving all of the broth used to cook the chickens in.
Make cornbread this is very easy in a bowl put one cup of flour and one cup of cornmeal 2 tablespoons of baking powder one teaspoon of salt and two tablespoons of sugar mix and then add 2 eggs and 2 cups of buttermilk and beat, I like to cook mine in a skillet. Put one third cup of cooking oil in skillet, then pour off oil in cornbread mixture this will grease your pan. Get skillet hot and pour corn bread mixture in it and cook a minute until it comes up a little on the sides, then put in a preheated 350 degree oven and cook until brown about 30 minutes. This is my regular corn bread recipe so you can use it anytime for anything. When out of the
oven cool a bit then cut into very small pieces. Set aside.
Then take about 8 slices of bread white or wheat and cut into small pieces and set aside.
Cut up onion about 2 cups minced and 2 cups celery put in large pan with a stick of margarine and cook onions and celery until a bit done.
Then in another big bowl put:
1 - #2 can of evaporated milk
1 tablespoon sage (or more if you like a heavy sage taste)
Beat this then add your onions and celery your breads and all
your broth from cooking your chickens.
Have some canned broth in case you need it to make it moist.
Fold in your chicken, and grease 2 - 9 X 11 long baking dishes and just remember to have enough broth so your dressing is not too thick, it will thicken up as it cooks.
It will take at least an hour at 350 degrees to cook, cook until
very nice and brown.