This recipe is from the Ozark County times Holiday edition cook book.
This is in the main dish section
Chicken of Turkey Cornbread dressing
Linnie Ingram
FOR TURKEY:--cook turkey appropriate time according to size, and make the dressing the same as for the chicken except it will make a larger amount.
Pressure cook 1 large chicken for 35 to 40 minutes at 10 lb pressure. Turn off heat. cool slowly under running water until lid can be removed from your pressure pan. Let chicken cool until you can separate meat from the bones. Remove bones, then set aside meat and broth. This can be done the evening before you plan your dinner for the next day. For your turkey dinner, it is roasted or backed early in the morning and you need to have your dressing ready to bake along in the last hour or two before serving the turkey.
Cornbread and other bread scraps may be saved in the freezer. Crumble all bread in a large mixing bowl. Add chopped celery ( 2 or 3 cups), 3 or 4 chopped onions, sprinkle with black pepper and sage to taste, a can of cream of mushrooms soup , also a can of cream of chicken soups adds to the flavor. Add plenty of the broth and chicken to the dressing moisture and pour in large baking dish. Bake for 40 to 45 minutes at medium heat, until onions and celery are tender.
Always refrigerate left over dressing following your meals and enjoy it the next day also
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