2 hens

Boil until tender in salt and pepper and water. Remove hens from water and let cool, but save the stock for the dressing.

Make your cornbread as you usually would, in a large pan.

In a large roaster for the dressing, mix these ingredients: 8 eggs (beaten) 2 tbsp. sage 1 lg. can Pet milk 4 slices white bread 1 stick butter Salt and pepper to taste

Mix into roast the cornbread and white bread, adding stock to mix until there are no lumps. Then add onions, and beaten eggs. Stir into mixture. Add sage and stir well. Keep adding the stock, until all ingredients are well mixed. Add butter and cut in pieces to mixture.

Next, add to this mixture the can of Pet milk, stirring the mixture well. You want this mixture to be thick, like a soup.