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Chicken and Dressing




Source of Recipe


Aileen Lamon Duncan






Recipe Introduction


This recipe was given to me in November of 1978. We were stationed at Fort Hood, Texas and were unable to come home for Thanksgiving. Nonnie sent this to me and I have used it every year since.





List of Ingredients



• 6 cups cornbread, crumbled
  
• 3 cups bread crumbs
  
• 2 tablespoons turmeric
  
• 3 tablespoons sage
  
• 1 small onion, minced
  
• 2 eggs, hard-boiled, chopped
  
• 1/2 cup celery
  
• 1/2 stick margarine
  
• dash salt
  
• dash pepper
  
• 1/2 cup pecans, chopped (this is optional)
  






Instructions



1. Mix all ingredients in a large pan.
   
2. Pour liquid from where you cooked your chicken into mixture. Be sure you put enought liquid in to make mixture thin like cornbread mixture.
   
3. Bake until brown on top.
   






Final Comments


Note:
Turmeric gives you the yellow coloring, you can add more if you want more color.
Be sure to use day old bread crumbs!