1 hen or turkey
3 (8" skillet) corn bread
1 can cream of chicken soup
3/4 box crackers
4 lg. onions
10 boiled eggs
1 lb. sausage
1 tbsp. salt
1 tsp. black pepper
1/2 lb. butter

Cover hen with 6 cups water and pressure until tender. Remove hen from broth; remove skin and bones. Chip meat to be served with dressing later. Reserve 1 cup of broth for giblet gravy. Mix crumbled corn bread, crushed crackers, diced onion, eggs, cream of chicken soup, salt, pepper and sausage in a dish pan. Mix well, making sure no lumps are left in cornbread. Add broth and tap water while mixing to make dressing thin as needed. Butter 2 (9"x13") pans. Dot remaining butter on top. Bake on 425 degrees until golden brown.

GIBLET GRAVY:

1 c. broth
2 tbsp. butter
1 c. water
2 boiled eggs, cut up
Salt & pepper
2 tbsp. flour

Mix all ingredients except flour. Bring to a boil. Mix flour in 3/4 cup water, stirring until thick. Remove from heat, serve over dressing.