Martha'S Cornbread Dressing

Name: Martha'S Cornbread Dressing
Ingredients: 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

10 ingredients

5 steps

Ingredients

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

Directions

1

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.
2

Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.
3

Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.
4

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.
5

Bake in preheated oven until top is browned and center is firm, about 30 minutes.