3 c. cooked chicken, diced
8 inch pan cornbread, crumbled
2 slices bread or 2 biscuits, crumbled
2 cooked chicken livers, diced
2 cooked chicken gizzards, diced
1/2 c. onion, chopped
1/2 c. celery, chopped
1/4 stick butter
3 or 4 eggs, beaten
salt, pepper and sage to taste

Cook livers, gizzards, onions and celery with chicken. Mix and add enough chicken broth to make dressing soupy. Place into a baking dish that has been sprayed with vegetable oil. Cover and cook 30 minutes at 350°F then uncover and cook 1 hour.