Lewis County Recipes: Chicken and Dressing

In light of next week's most delicious holiday, I'd like to share my family's most-loved Thanksgiving recipe.

Mrs. Ruth Phillips Bumpas was an amazing cook at my childhood church. I grew up eating the best Southern food prepared by the ladies in that church, and Mrs. Ruth always made the dressing for every get-together, church function and social event.

This recipe has traveled far and wide by family members who have adopted it as their own Thanksgiving dressing recipe.

Happy Thanksgiving, readers. Enjoy!

Ingredients

1 de-boned chicken

2 skillets cornbread

7 biscuits (or loaf bread)

2 onions

3 cans cream of chicken soup (can substitute one can for cream of celery soup)

8 raw eggs

2 sticks butter

2 tbsp. pepper

broth from cooked chicken

Instructions

Combine all ingredients with broth until consistency is a little thicker than cornbread batter.

Cook in a greased baking dish at 400 degrees until done. About 30-40 minutes.