Eva Claiborne's Hen and Dressing

A family tradition for over 70 years, this recipe has ruined me for all other dressing. I can't eat anyone else's! Serve with giblet gravy.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 968 Calories

Ingredients

• salt to taste
• 2 cups diced celery
• 1 tablespoon poultry seasoning
• 2 stalks celery
• seasoned salt to taste
• 1 medium onion, chopped
• 9 eggs, beaten
• 1 tablespoon dried sage
• 2 large onions, chopped
• 1 (6 pound) whole chicken
• 2 (9x9 inch) pans cornbread, cooled and crumbled
• 12 biscuits, crumbled
• 1 dash crushed red pepper

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

Step 2

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 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.