Eva Claiborne's Hen and Dressing

Eva Claiborne's Hen and Dressing

17
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"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 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 967 kcal
  • 48%
  • Fat:
  • 52.9 g
  • 81%
  • Carbs:
  • 63.1g
  • 20%
  • Protein:
  • 57.1 g
  • 114%
  • Cholesterol:
  • 351 mg
  • 117%
  • Sodium:
  • 1255 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  3. 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.
  4. Transfer mixture to the prepared baking dish. Bake 45 minutes in the preheated oven, stirring often.
  5. Mix chicken into the dressing mixture. Continue baking 15 minutes, until lightly browned.

Reviews

17
  1. 19 Ratings

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Most helpful positive review

I'm very particular(being a southerner)about my dressing......THIS IS WONDERFUL.YUMMMMMMM!! JUDITH

Most helpful critical review

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...

I'm very particular(being a southerner)about my dressing......THIS IS WONDERFUL.YUMMMMMMM!! JUDITH

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...

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...

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...

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...

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...

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...

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...

We like our dressing moist, so I added more chicken broth when I mixed the chicken to the dressing. It was my first time to make Cornbread Dressing and it cook just perrrrfect to the taste of th...