Cornbread Dressing - cooking recipe

Ingredients

1 lb. chicken gizzard, cooked and chopped
3 large onions, chopped
4 or 5 stalks celery, chopped
10 to 12 slices toasted oat bread
6 chicken bouillon cubes
1 cake cornbread

Preparation

Boil gizzards until tender and chop.
Reserve water they were boiled in.
Add to broth onion, celery and chicken bouillon cubes. Cook until vegetables are tender.
Mix all together and add cornbread cake and toast.
Add enough liquid to be moist, but not too moist.
Cook in sprayed pan in 350\u00b0 F. oven about 35 minutes or until done.