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My review
Eva Claiborne's Hen and Dressing
SMATTERCHU
"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."
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Ingredients
3 h servings 967 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- 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.
- Transfer mixture to the prepared baking dish. Bake 45 minutes in the preheated oven, stirring often.
- Mix chicken into the dressing mixture. Continue baking 15 minutes, until lightly browned.
Nutrition Facts
Per Serving: 967 calories; 52.9 g fat; 63.1 g carbohydrates; 57.1 g protein; 351 mg cholesterol; 1255 mg sodium. Full nutrition
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Reviews
Read all reviews 1719 Ratings
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Most helpful positive review
9/29/2001
I'm very particular(being a southerner)about my dressing......THIS IS WONDERFUL.YUMMMMMMM!! JUDITH
Most helpful critical review
11/29/2004
WAY too labor intensive to end up dry and crumbly and tasting like Stove Top Stuffing. Not nearly Southern or country enough for me (being from the deep South), but my family of Northerners lov...
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9/29/2001
I'm very particular(being a southerner)about my dressing......THIS IS WONDERFUL.YUMMMMMMM!! JUDITH
11/22/2006
I messed up by making this dressing recipe a couple of Thanksgivings ago. Now I have the make the dressing for everyone! It's a huge hit for our extended family. I've adapted the recipe by not...
5/3/2005
Too, too wonderful. You can buy cornbread muffins at the bakery to speed things up a bit. The one that said it was dry obviously didn't read the directions. When she said it should be thin she m...
12/1/2011
I didn't realize I haven't rated this wonderful recipe! I've been using it for at least 5 years, I think. The only thing I do differently is usually using a rotisserie chicken in place of maki...
11/17/2003
I was looking for a dressing recipe similar to the one my grandmother made, and this one is very close. Everyone loves it, and this will be my third year to make it for our family's Thanksgivin...
9/30/2001
I have made this several times and my pre-teen grandchildren love it. So do the adults! We do not reserve this for Thanksgiving but will serve it whenever the weather cools and the oven's w...
11/10/2006
Similar recipe is a family favorite. Only major changes is adding poultry seasoning to water as chicken boils and adding bell pepper to the dressing. Also, mix up a day or a few hours before a...
11/29/2004
WAY too labor intensive to end up dry and crumbly and tasting like Stove Top Stuffing. Not nearly Southern or country enough for me (being from the deep South), but my family of Northerners lov...