Eva Claibornes 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.

Step: 1

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: 2

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

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.

Per Serving: 968 calories; protein 57.1g; carbohydrates 63.1g; fat 52.9g; cholesterol 350.6mg; sodium 1254.7mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, go for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do more often .