Ingredients
7
slices white bread (dried in warm oven)
Corn bread
1
sleeve saltine crackers
2
cups chopped celery
1
large onion, chopped
8
tablespoons (1 stick) butter
7
cups stock reserved from cooking hen
1
teaspoon salt
1
/2 teaspoon pepper
1
teaspoon sage (optional)
1
tablespoon poultry seasoning (optional)
5
eggs, beaten
Need to make a substitution?
Preparation
Preheat oven to 350 degrees. Crumble dried white bread slices, cornbread, and saltines; mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock; mix well and taste; add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour into a greased pan. Place bird on top of dressing and bake until dressing is done, about 45 minutes. If hen browns too quickly, make a tent of foil and place over bird.