Martha's Cornbread Dressing Recipe
- 1 (3 pound) whole chicken
- 10 cups crumbled cornbread
- 8 biscuits, crumbled
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 cup chopped onion
- 1 cup chopped celery
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground sage
- 8 eggs, beaten
step 1: Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.
step 2: Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.
step 3: Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.
step 4: In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.
step 5: Bake in preheated oven until top is browned and center is firm, about 30 minutes.