1 (4 to 5 lb.) chicken
2 pkgs. corn bread mix
Sweet milk
3 to 4 stalks celery, cut fine
2 tbsp. sage
1 sm. bell pepper, chopped
2 tbsp. salt
6 eggs
1/2 c. shortening, melted
3 med. onions, chopped fine
1 tsp. black pepper

Place chicken in pot large enough to keep plenty of water. Cook until tender with 2 tablespoons salt. When very tender, cool and remove meat from bones. Combine corn bread mix with the 6 eggs and make real soft (not watery) with sweet milk and 1/2 cup shortening and bake. Place celery, onions and bell pepper in boiler with water and cook until tender. Drain water from vegetables and add sage and black pepper. Empty bread into large bowl and crumble well.

Mix with the cooked vegetables. Take broth from chicken and mix with dressing until real soft (not soupy). Put half of dressing in baking pan. Place boned chicken on top; then add rest of the dressing on top. Bake at 350 degrees until it does not shake.