Boil a whole chicken in 2 quarts water with the following in the pot: 2 carrots, 1 rib of celery, 1 medium onion, a few sprigs of parsley, a bay leaf, 1/4 tsp. dried thyme , and a tsp of pepper. Simmer 3 to 4 hours.

You will need two pones of cornbread, cooked, cooled, and crumbled. Tip - bake the cornbread pones a couple of days in advance, the store them in the freezer. Pull them out to thaw when you start to boil the chicken.

Boil chicken broth with 3 15 oz cans of cream of chicken soup and 1 can cream of celery. Saute 3 medium chopped onions, 1 bunch chopped celery, 1 bunch chopped green onions, 2 chopped medium bell peppers and add to cornbread. Add: 6 boiled eggs, chopped 2 sticks butter, melted Salt & pepper 1/2 c. parsley 1 tbsp. sage or more 1 tbsp. poultry seasoning

Debone chicken and mix in with the dressing. add the broth/cream of chicken mixture, making sure to saturate all the bread. Pour into the baking pan. Bake at 350 degrees until lightly brown, usually fourty five minutes will do the trick.