Lesleigh'S Cornbread Dressing - cooking recipe

Ingredients

1 broiler-fryer chickens or 2 -3 turkey legs
1 stalk celery, chopped
1 medium onion, chopped
1 -2 tablespoon poultry seasoning (more or less to taste)
1 teaspoon garlic powder
salt
pepper
3 slices bread
1 (11 ounce) can evaporated milk (Pet brand preferred)
1 cornbread (see Lesleigh's Skillet recipe)
6 eggs, beaten

Preparation

Boil chicken (or turkey), onion, and celery until meat is done and veggies are tender.
Remove meat from broth and debone.
Preheat oven to 400\u00b0F.
In a large bowl, crumble cooled cornbread.
Pour chicken (or turkey) broth over cornbread.
Season with salt, pepper, garlic powder, poultry seasoning.
In a separate bowl, tear bread slices.
Pour 1/2 can of Pet Milk over the bread and allow to soak for 2 minutes, and then add to dressing.
Pour the rest of the milk into the cornbread mixture.
Add eggs and stir. (You may add meat if desired.)
Pour into a 13\" x 9\" baking dish.
Bake for 1 hour, or until firm.