martha's cornbread dressing

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• 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.
• remove chicken from pot, set aside to cool. remove skin and bones; chop meat and save for dressing. strain, and reserve broth.
• preheat oven to 375 degrees f (190 degrees c). lightly grease two 4-quart casserole dishes.
• 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.
• bake in preheated oven until top is browned and center is firm, about 30 minutes.