Boil 10 lbs of chicken leg/thigh quarters. Save broth. Pull chicken meat and mix with
1 skillet of cornbread (crumbled)
1 loaf white bread (small pieces)
8 eggs
1 cup buttermilk
1 tablespoon baking soda
1/2 cup oil
Salt & Pepper
Sage to taste
2 big onions (chopped)
Add enough chicken broth to make dressing moist, but not runny.
Bake at 425 for 45 minutes or until brown on top.
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