1- 1 ½ tablespoon ground sage

1- 1 ½ tablespoon poultry seasoning

1 large onion & 1 small onion (diced)

3 stalks celery (diced)

1 green pepper (diced)

½ stick unsweetened butter

1 bag sage & onion croutons for stuffing

1 9x11 pan corn bread (jiffy mix if you like sweet stuffing)

3-4 hard-boiled eggs (diced)

giblets

1 tablespoon Mrs. Dash

½ teaspoon Lawry's seasoned salt

½ tablespoon black pepper

1 can chicken broth or 4 cubes chicken bouillon

 

In large roasting pan par-boil chicken/capon/turkey and giblets in water, chicken broth, the small onion, 1 stalk celery, salt, pepper, ½ tsp sage, & ½ tsp poultry seasoning (boil for approx. 45 minutes)

Mix well cornbread, stuffing, eggs, onions, celery & green pepper and seasoning in the ½ of the broth from the boiled bird (chicken/capon/turkey). Cut up giblets and add to mixture. Taste to make sure it is seasoned to your satisfaction. Stuff bird and place on top of remaining dressing. Cover and bake at 375-400 degrees until done (Time will depend on size of bird). Remaining broth may be used for gravy.

 

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