Eva Claiborne's Hen and Dressing Recipe
- 1 (6 pound) whole chicken
- 1 medium onion, chopped
- 2 stalks celery
- salt to taste
- 2 (9x9 inch) pans cornbread, cooled and crumbled
- 12 biscuits, crumbled
- 2 cups diced celery
- 2 large onions, chopped
- 1 tablespoon dried sage
- 1 tablespoon poultry seasoning
- seasoned salt to taste
- 1 dash crushed red pepper
- 9 eggs, beaten
step 1: Place chicken, 1 onion, 2 stalks celery, and salt in a large pot with enough water to cover. Bring to a boil. Reduce heat, and gently boil 90 minutes, or until chicken meat falls easily from the bone. Drain, reserving broth. Chop chicken, and set aside.
step 2: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
step 3: In a large bowl, mix crumbled cornbread, crumbled biscuits, 2 cups celery, 2 large onions, sage, poultry seasoning, seasoned salt, and red pepper. Stir in eggs and reserved chicken broth. The mixture should be very thin.
step 4: Transfer mixture to the prepared baking dish. Bake 45 minutes in the preheated oven, stirring often.
step 5: Mix chicken into the dressing mixture. Continue baking 15 minutes, until lightly browned.