The Best Stuffing!
8 pounds hen boiled with onion and celery and salt, save broth
2 9" skillet cornbread
1 batch homemade bisquik drop biscuits
1 cup celery, diced
2 large onions, chopped
1 tablespoon sage
1 tablespoon poultry seasoning
lawry's seasoning salt
fresh ground pepper
Do not cook cornbread or bisquits too much.
Crumble bread and biscuits; add celery, onion and seasonings. Add raw eggs, mix well. Add HOT broth to make VERY THIN. Add a few cups and stire....add and stir....etc.
Now, this should be very thin, we're talking about soupy oatmeal. More than likely you will think you've put in too much liquid.....add one more cup and that will be about right. The dressing will soad up a lot of the broth so you might even need to add another cup or two after the first time you stir. Mix well.
Bake at 350 degrees in a greased deep baking pan for 1 hour or more. These days, we use a big disposable roasting pan on a cookie sheet for stability.
Important: Stir dressing every 10-15 minutes so it won't form a crust. During the last 20 minutes, fold in the cut up chicken and serve with giblet gravy.