Need 1 chicken or turkey which has been boiled or baked. Reserve the liquid for use in making dressing.

DRESSING:

1 pan cooked corn bread
6-8 eggs, boiled
1 lg. onion, chopped
2-3 stems celery, chopped
Ground sage, to taste
Black pepper & salt to taste

Crumble corn bread in large pan. Put enough water to moisten the corn bread well. Set this aside. Put onions and celery in a saucepan with enough water to cook until onions are clear and celery almost tender. Add the onion mixture to the corn bread along with the eggs; mix well. Add seasonings to taste and enough liquid from chicken stock so dressing is moistened well. But make sure to leave enough liquid for Giblet Gravy.

Place chicken in a large roaster, adding dressing to pan and stuffing the inside of bird. Bake dressing and chicken at 350 degrees until dressing is set but not dry. Be sure not to overcook.

GIBLET GRAVY:

Boiled chicken giblets with broth
2 boiled eggs
Salt & pepper to taste
Milk
Butter

Bring broth and giblets to a boil and add eggs and butter. Then make a paste of the milk and flour; slowly add to boiling mixture to thicken to desired thickness. Serve over dressing.