Mama’s Old-Fashioned Southern Hen and Dressing
Course: SidesCuisine: SouthernDifficulty: EasyServings
12
servingsPrep time
30
minutesCooking time
3
hoursCook Mode
Keep the screen of your device on
Ingredients
1 whole hen
Homemade cornbread, crumbled
Reserved broth from boiling the hen, enough to keep dressing very moist
Sage, to taste
Finely minced onion, to taste
Finely minced celery, to taste
4 eggs
A little crumbled white bread or biscuits
Salt and black pepper, to taste
Directions
- Boil the hen until tender. Reserve the flavorful cooking broth.
- Prepare a batch of cornbread and crumble it into a large mixing pan.
- Add enough reserved hen broth to thoroughly moisten the cornbread.
- Mix in sage, very finely minced raw onion and celery, four eggs, a little crumbled white bread or biscuits, and salt and pepper.
- Add more broth as needed. The mixture should be very moist, not dry.
- Spread into a large broiler pan, like the one that came with Mama’s oven.
- 7. Bake at 350°F for approximately 45–60 minutes, checking for bubbling edges, fully cooked eggs, and a lightly golden top. The dressing underneath should remain moist. A deeper pan may need additional baking time.
- Serve with hen and optional gravy.
Notes
- Mama always chopped her onion and celery very fine. The dressing should be soft, creamy, and moist, with only a lightly golden top. She served the picked hen separately on her turkey platter. ❤️
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