12 chicken thighs
4 bouillon cubes
4 c. water
6 eggs, beaten
1 c. evaporated milk
4 slices light bread or
2 hamburger buns
8 Saltine crackers
4 boiled eggs, chopped
1 c. green onions, chopped and sauted

Corn bread recipe for dressing:

1 c. stone ground meal
1/2 c. flour
4 tsp. baking powder
1 tsp. salt
1 tbsp. sugar
1/4 stick butter
1 c. sweet milk
2 eggs, beaten

Mix ingredients and pour into hot greased iron skillet. Bake in 400 degree oven until golden brown.

Dressing:

Boil chicken and boullon cubes in 4 cups water until tender, in covered pan. Cool chicken, and remove skin and bones. Set chicken aside. Pour warm broth, eggs and milk in large mixing bowl. Crumble warm corn bread, buns, and crackers into broth and slightly mix. Add boiled eggs, and onions, and mix, but do not stir or beat. Pour dressing into large greased oven pan, and place chicken down in dressing. Bake 30 minutes at 350 degrees. Preheat oven.