"My husband's mother made this for family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!"
1 (16 ounce) corn bread
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock plus much more from a hen
2 tablespoons dried sage
1 TBS Poultry Seasoning
salt and pepper to taste
Boil hen with spices for extended period such as 8 hours. Prepare the dry corn bread according to preference. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, poultry seasoning sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.