2 lg. fryers
6 green onions (chopped)
12 boiled eggs
1 lg. pan corn bread, crumbled
1 lg. onion (chopped)
1 c. celery (chopped)
1 tbsp. sage
Salt & pepper to taste

Cook chickens remove from broth, debone. In a large bowl put corn bread, onions, celery and sage. Pour boiling broth over mixture and let stand for 20 minutes. Stir. Add chopped eggs. Pour in baking pan, place chicken in dressing. Bake at 350 degrees. Keep dressing pulled from side of pan.

CORN BREAD:

2 c. yellow cornmeal
2 eggs
1 tsp. salt
1 tbsp. sugar
3/4 c. flour
3 tsp. baking powder
1 1/2 c. buttermilk
1/2 c. water

Mix dry ingredients together. Add buttermilk and eggs, stirring well. Then add water, stir well. Pour into a hot and greased skillet. Bake at 350 degrees for 25 minutes or until done.