Cornbread Dressing

Thanksgiving in the U.S. is just a few days away. So, here is my Chicken and Dressing recipe. I don't stuff the turkey and since it has chicken in it, it can be it's own main dish. This was my grandmother's recipe. She got it from her mom who probably got it from her mom and so on. The only difference is my grandmother switched to the ready made can of poultry seasoning whereas her mother used the actual herbs. There's nothing fancy about it, but I do believe that Alton Brown would call it Good Eats, so on with the show:

1 Large Baking Hen
salt, to taste
pepper, to taste
1 large onion, rough chop
2 big horse carrots, rough chop
2 or 3 stalks of celery, rough chop
simmer until the meat falls off the bone, reserve stock, throw away bones and vegetables.


3 cups crumbled corn bread
2 1/2 cups crumbled toasted white bread
1-2 onions, chopped(I use 2 medium)
4-6 stalks celery, chopped
2 eggs
4-5 cups chicken stock
1 tsp salt
black pepper
poultry seasoning

Get a large roasting pan, add the corn bread, white bread, onions, and celery, mix it up. Add the chicken stock, a little at a time, till it resembles soup. Mix in the eggs and salt. After it is all mixed, take a can of black pepper and sprinkle evenly across the top of mixture. We like pepper and use it liberally. After this is added, stir it around. Take the can of poultry seasoning and do the same as with the black pepper. Mix in the chicken. Bake at 325F till dried to the consistency you want. If done right, there is no need for gravy as this is ohso moist.