Old Fashioned Chicken Dressing - cooking recipe

Ingredients

1 (4 lb.) fryer, cut up (I buy extra pkg. of gizzards and livers to boil with fryer for Giblet Gravy)
3 Tbsp. margarine (add to fryer to make broth richer)
6 c. cornbread (for dressing)
3 c. chopped onions
2 bunches chopped green onions
1 1/2 c. chopped celery
1 medium chopped bell pepper
3 eggs
2 c. light bread or 2 c. leftover biscuits
sage to taste
salt and black pepper to taste
1 small can Pet milk
sweet milk
chicken broth

Preparation

Mix well all ingredients, except Pet milk and milk.
Add Pet milk and some of the chicken broth (save 3 cups chicken broth for Giblet Gravy).
Add sweet milk, enough to make a medium to thin mixture (depending upon how moist a dressing you desire).
Mix well.
Taste to see if you have enough salt and sage.
Remove 2 cups of the mixture, put this to the side for the Giblet Gravy. Pour dressing in a large well-greased roasting pan.
(I use margarine.)
Put a pan of water under your dressing when baking, this will keep from getting too brown on bottom.