1 whole fryer
1 pone cornbread
4 raw eggs
6 boiled eggs
1 lg. onion
5 stalks celery
1 can cream of chicken soup

Boil fryer until tender. Cool; pull meat off bones. (Save broth.) Make cornbread and boil eggs. Chop onions and celery; put in a skillet. Saute with a little butter until tender. Mix together chicken, eggs, onions, celery, and soup. Add broth until desired moistness. Salt and pepper to taste. Preheat oven to 425 degrees. Stir after dressing has gotten hot. Continue to bake until it browns.