Chicken Dressing And Giblet Gravy - cooking recipe

Ingredients

2 (3 to 4 lb.) chickens, cooked and deboned, reserving broth
3 large skillets cornbread
1/2 loaf white bread
8 to 10 stalks celery, chopped
1 large onion, chopped
1/2 bell pepper, chopped
3 tsp. salt
2 1/2 tsp. pepper
8 tsp. sage

Preparation

Crumble cornbread and white bread and add spices to mixture. Stir and smell and taste.
Add broth, if needed.
Saute the celery, onion and bell pepper in butter or broth.
In one 9 x 12-inch pan, place one-fourth of the chicken in bottom.
Pour 6 cups of dressing over and mix.
Makes 4 roasting pans (9 x 12-inch) full of dressing.
Can use one large roasting pan. Reserve 1 cup dressing mix for giblet gravy.