8 slices extra dry bread
1 pan cornbread
1 med. onion, chopped
3/4 stick butter
2 c. diced celery
1 c. scalded milk
2 eggs, beaten
1 tsp. poultry seasoning
Salt and pepper

Day before lay out 8 slices bread to dry. Cook cornbread. Cook chicken in 3 quarts salted water until tender. Cool. Reserve broth. Skin and debone chicken, then dice chicken meat. Saute onion and celery in butter.

Break up dry bread and cornbread in large bowl. Add onion, celery, butter, milk, eggs, seasoning, 1 quart chicken broth and the chicken. Mix well. If this is not moist enough add more broth or milk. Pour into greased 9x13 inch pan. Bake at 350 degrees 40 minutes. Serves 8.