cornbread dressing (lois stuckey)

How To Make cornbread dressing (lois stuckey)

• Step 1
  Place baking hen in a stock pot with water to cover 3/4 of the bird. Bring to a rolling boil.
• Step 2
  Chop celery and onions while bringing this to a boil.
• Step 3
  Once boiling, bring to a simmer. Gently put all of your chopped vegetables into the pot with the bird. Let simmer until vegetables have softened. Once softened, cut off the heat and set the pot aside.
• Step 4
  Use pre-made cornbread from a bakery, but if you want to make your own. Here is the recipe I use. Mix all cornbread ingredients together. Pour into a heavy oiled baking pan or two.
• Step 5
  Bake at 400 degrees F for 25 - 30 minutes. Set aside to cool completely after baking.
• Step 6
  Crumble the cooled cornbread into a large bowl.
• Step 7
  Take the hen out of the broth and let it sit to cool.
• 
  Step 8
  Spoon the celery and onions out of the broth and place them on top of the crumbled cornbread.
• 
  Step 9
  Add all the seasonings to this mixture.
• Step 10
  Start spooning broth into the cornbread until it is a thick, very moist consistency. Like a very moist cornbread batter, thick but pourable.
• 
  Step 11
  Tear the bird up, removing skin and all bones. Stir the meat into the batter prior to cooking. Add as much or as little as you want.
• Step 12
  Bake in a heavy 9 x 13 pan at 350 degrees for 45 minutes. Make sure the center isn't jiggly; if so, bake it a little longer.
• 
  Step 13
  Serve from the pan it was baked in. It's a nice surprise to get a little hunk of chicken in your bite. I usually place some of the larger breast pieces on top of the dressing before baking as well. Y'all enjoy!
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