1Rinse whole chicken under cool running water. Place in large stockpot and cover with water. Add a couple whole carrots, celery stalks and peeled onion halfs to pot( not going to be used, just making a stock) Cook chicken until tender and falling apart. Remove vegetables from pot and allow stock to cool. Place chicken in refrigerator to cool.
2Cooled skillet of cornbread(Recipe: 1 1/2 cups plain stone ground self rising cornmeal, one large egg, 1/2 c. hot oil(heat oil in iron skillet while mixing other ingredients)Place cornmeal in mixing bowl add egg and beat, add buttermilk until mixture is well blended, add a splash of water mix until batter is well combined and the consistency of pancake batter.Pour hot oil into batter and immediately mix well. Sprinkle hot iron skillet with cornmeal and pour batter into skillet, bake at 350 until golden brown. apx. 40 minutes. Crumble skillet of cooled cornbread into extra large mixing bowl.Add entire can of cream of celery, sage and the two cooled, chopped hard boiled eggs, Mix well with wooden spoon, start adding sage and mix after each addition. Add enough liquid so that the mixture is loose.(the thicker the batter the dryer the end product will be) Saute lg. onion in skillet with 1/2 stick of butter, add onion to mixture and stir.
3Remove cooled chicken from refrigerator and pull all the chicken from the bones, break into small bite size pieces. Do not use skin. Mix chicken pieces into dressing. Use a large roasting pan sprayed with non-stick spray and make sure it is non-stick. Pour dressing into large roasting pan and bake uncovered in 350 degree oven for 1 hr and 45 minutes or until set.