Vicki Bennett, RN
A Pineywoods Home Health Care, Inc.
1 lg. aluminum roasting pan
1 whole hen (washed and giblets removed and washed)
4 Morrison‟s corn kits
4 eggs for corn kits
1 lg. whole yellow onion, finely chopped
2 bunches green onions (onion and blades)
3 cans cream of chicken soup
6 eggs (whip with a fork)
Boil hen and giblets with salt and pepper (approximately 1 hr 45 min to 2 hours) in a large pot with lots of water. Remove chicken, debone, and reserve broth. Bake cornbread according to directions; 2 pkgs. per pan. (Can use round cake pans.) Cool and crumble finely with hands in large bowl. Add all onions, cream of chicken soup, eggs, and about 4 cups broth. Add some salt and 1-2 Tbsp. pepper.
The mixture should be kind of soupy. Bake at 375 for 30 minutes, take out of oven and stir in some more broth (stir around sides also) then add chicken; taste; might need to add a little more salt or pepper.
Put back in oven for approximately 30 minutes. (We like our dressing moist not dry) Last 15 minutes, cook uncovered. (Better if raw dressing can set in refrigerator for awhile before cooking. The onions and seasonings really get into the dressing this way.)