1 pkg. cut up chicken
Corn bread (see Quick Bread recipe)
4 c. dry bread crumbs
2 lg. onions, chopped
1 whole stalk of celery
3 tbsp. parsley flakes
3 tbsp. sage
1 tbsp. sugar
1 tsp. celery salt
1/2 tsp. black pepper
1/2 tsp. garlic salt

Preheat oven to 325 degrees. In a large pot, fill with water, then put in chicken. Cook the chicken with no seasoning, until the meat falls off the bones. Remove the skin, strip all of the meat and save all the broth. Store meat and broth separately. In a large greased pan crumble the corn bread with 4 cups corn bread.

Cut up two large onions, chopped and one whole stalk of celery then add: parsley flakes, salt, sage, sugar, celery, salt, black pepper, garlic salt. Mix all this together, and by hand, Work in 4 well beaten eggs. Pour boiling hot broth over this and if liquid isn't standing on top, add boiling water.

Bake in 375 degree oven for 45 minutes to 1 hour. Remove from the oven and stir in meat strips. Return this to oven for another hour. Don't let it get too dry. If it looks dry, add more liquid. Turn up heat to brown.