CHICKEN AND DRESSING CASSEROLE

CHICKEN AND DRESSING CASSEROLE

1 large chicken

2 chicken bouillon cubes

1 pound pork sausage

2 Tbsp. cooking oil

2 chopped bell peppers

2 chopped onions

3 chopped celery ribs

1 can cream of mushroom soup

5 eggs

2 teaspoons black pepper 

1 1/2 teaspoons garlic salt

2 teaspoons sage

6 slices white bread, cubed

9 x 13 inch pan crumbled cornbread (see recipe below)

Place chicken in large pot, cover with water, add bouillon cubes and boil until tender.  Remove from pot, reserve broth and debone chicken.  Sauté sausage in large frying pan until done.  Remove sausage from pan, add 2 Tbsp. cooking oil, and sauté onions, bell peppers and celery until tender.  In large mixing bowl mix deboned chicken, sausage, sautéed vegetables, cream of mushroom soup, eggs, seasonings, white bread and cornbread. Add chicken broth until mixture stirs easily.  Pour into greased Dutch oven and bake at 300 degrees for approximately 1 1/2 hours or until center of dressing is firm but not dry.  

Cornbread:

4 cups self rising cornmeal

2 eggs

1/3 cup all-purpose flour

4 Tbsp. oil

2 Tbsp. sugar

3 cups milk

Mix all ingredients, pour into greased 9 x 13 inch pan.  Bake at 350° for 45 minutes or until brown. 

12 to 14 servings.