1 lg. fat fryer
1 can Swanson chicken broth
1 rib of celery, peeled & finely chopped
1 or 2 onions, chopped
1 box Jiffy cornbread mix
1 box Stove Top stuffing
Salt & pepper
3 eggs, beaten

Boil fryer ahead so it can cool to be deboned. Cook cornbread while fryer is cooking. Use 1/2 of cornbread for dressing when you mix it and use rest with meal or freeze for later use. To mix up dressing use a large bowl. Crumble 1/2 of the cornbread; add the Stove Top stuffing and seasoning packet. Mix well. Add chopped onion, celery, eggs, pepper and deboned chicken. Mix the Swanson broth with fryer broth and add some with your ingredients in bowl. Mix well, add more broth if you need it. The secret to good dressing is you have to have it soupy when you put in oven. About half way through baking, stir dressing a little and add more broth if needed. Cook at 325 to 350 degrees until done and slightly browned.