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1 large onion, chopped
3 to 4 stalks celery, chopped
2 Tbsp. chicken fat or oil
2 pans corn bread, cooked
4 eggs, hard-boiled, chopped
2 cans (10 3/4 oz.) chicken
2 tsp. sage (or to taste)
2 tsp. poultry seasoning (or
to taste)
1 tsp. pepper
1 (2 to 3 lb.) fryer (whole)

In a large skillet, cook onions and celery in chicken
fat until soft. Mix cornbread, eggs, onion mixture and season-
ings together. Add chicken broth (add water if needed) to make
moist. Remove giblets from cavity of chicken; reserve for
gravy. Rinse chicken with cold water. Stuff with cornbread
dressing. Bake at 350 degrees for 1 hour or until drumsticks are easy
to move and juices run clear. Put remaining dressing in baking
dish and bake 1/2 hour at 350 degrees.

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