4 c. cornbread (recipe below)
10 biscuits
3 or 4 tsp. sage
2 c. chopped onion
2 c. chopped celery
1 apple, chopped
1 can mushroom soup
1 stick butter
1 tsp. black pepper
2 (3 lb.) chickens or 6 breast halves

Boil chicken on low for at least 1 hour. Discard the skin and fat from the chicken. Mix strained broth, soup, cornbread, biscuits and sage. Cut the chicken in cubes and mix in with all of the other ingredients. Bake at 400 degrees about 1 1/2 hours or until it bubbles all the way through. It serves 50 or 60. If baked in 2 (10"x16") Pyrex dishes, bake only 1 hour. Can be frozen and baked later.

CORNBREAD FOR CHICKEN & DRESSING:

3 c. cornmeal
1 c. flour
4 heaping tsp. baking powder
4 eggs
1 tsp. salt
3 c. buttermilk
3 tbsp. bacon drippings

Mix all together and bake at 450 degrees about 30 minutes until done.