from the kitchen of Lorene Thomas

1 large hen 1 pint crumbled light bread crusts
1 cup chopped onion 1-1/2 quarts crumbled cornbread
1 pint chopped celery 1 pint chopped hardboiled eggs
2 teaspoons salt Broth from cooked hen
2 teaspoons black pepper
1 teaspoon sage
Chopped chicken
(The amount of chopped chicken can vary.\\\ Use bony pieces (neck, wings, back) of hen for this.\\\ Mama always had lots of chopped chicken in her dressing (probably 2 cups minimum) because she would have boned chicken in the freezer that she would add.\\\The bread crusts were from the freezer, saved from trimming sandwiches.\\\ She also added the chopped gizzard and liver of the hen.)

Stew hen until tender.\\\ (Save broth after cooking.)\\\ Pick meat from bony pieces.\\\ Cook celery and onion together until tender, making sure liquid is simmered down until almost gone.\\\ Put bread crumbs in a large mixing bowl.\\\ Add celery and onion, eggs, sage, salt, pepper, and chopped chicken.\\\ Pour enough broth over this to saturate, but not enough to make soupy.\\\ Toss lightly to mix.\\\ Too much stirring will make soggy dressing.\\\ Put dressing in roasting pan.\\\ Place cutup hen around on top.\\\ Bake in hot oven just long enough to lightly brown chicken.\\\ Makes 12 to 15 servings.

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