2 pieces of old toast/bread
Lrg. skillet cornbread (make one day ahead of time; see recipe in bread/muffin section)
1 box Stove Top traditional SAGE stuffing mix
1 (10.5 oz.) can cream of chicken soup
1 (10.5 oz.) can cream of celery soup
2 tbsp. melted butter
2 tsp. sage
1 tsp. poultry seasoning
1 tsp. accent
1-2 (14.5 oz.) cans chicken broth (optional)
Salt and pepper to season/taste
1 whole hen or chicken
2 chicken bouillon cubes
Dice (1 medium onion, 1 green bell pepper, 4 stalks celery)
**Reminder: Make cornbread the day before for best results.
Clean whole hen or chicken and place in an x-large boiler.
Put enough water in boiler to cover the chicken. Season the water with salt, black pepper, accent, seasoning salt, garlic powder, onion powder and the two bouillon cubes.
Boil hen/chicken for 45 minutes to an hour. Do not drain! Reserve broth that hen/chicken was boiled in. Set aside and let cool.
In a medium sauce pan, melt butter and sauté onion, bell pepper and celery until translucent. Set aside.
Preheat oven to 350º. In an extra large bowl or silver dish pan, (like grandma used), add cornbread, old toast/bread, Stove Top stuffing, cream of chicken, cream of celery, sage, poultry seasoning, salt, black pepper, accent and sautéed veggies.
Debone chicken and add to other ingredients in dish pan.
Gradually add in some of the broth from the boiled chicken until you get a soupy texture.
Mix until all ingredients are combined. Taste and add more seasonings as needed.
After you get the taste you like, add the eggs to the mixture and mix well.
Pour dressing into large roasting pan (aluminum or baking) and bake for an hour to an hour and a half.
**Do not overbake. The center of dressing maybe a little jiggly but that’s ok. It will continue cooking when removed from oven.
Let cool and serve with or without canned cranberry sauce.