Dressing:

1 hen (6 to 7 lb.) 10-15 lb. pressure for 50 to 60 minutes
1 stick butter
2 skillets corn bread, about 6 cups corn meal
12 egg beaters, or eggs
1 1/2 - 2 c. milk, more if needed
1/2 box crackers
4 large onions, chopped
3 to 4 c. celery, chopped
salt and pepper to taste

Preheat oven to 350°F. Add salt to chicken and cook. Remove chicken from broth and debone. Add 1 stick butter to broth. Mix corn meal, eggs and milk together.

Makes 2 skillets of bread. Cook about 30 minutes, till brown. Crumble corn bread and crackers in large pan; add onions, celery, salt and pepper. Add small amount of broth at a time until you have a cornbread like mixture, taste to see if more salt and pepper is needed. Save 3 cups mixture and pour remainder into 2 - 9 x 12 casserole dishes. Add chicken pieces and cover chicken pieces with a little of the reserved mixture. Cook in 350°F oven for 40-50 minutes or until browned. Recipe may be halved.

Giblet Gravy:

1/2 c. flour
cooking oil sufficient to brown flour
3-4 c. chicken broth
3 c. dressing mixture (reserved from dressing)
Giblets and small pieces of chicken, chopped

Brown flour in cooking oil. Add 3-4 cups broth and about 3 c. dressing mixture. Stir in chopped giblets (liver, gizzard and small pieces of chicken). Cook until you have a gravy like mixture. (Not too thick!)