Ingredients

　　Corn bread

　　1 sleeve saltine crackers

　　2 cups chopped celery

　　1 large onion, chopped

　　8 tablespoons (1 stick) butter

　　7 cups stock reserved from cooking hen

　　1 teaspoon salt

　　1/2 teaspoon pepper

　　1 teaspoon sage (optional)

　　1 tablespoon poultry seasoning (optional)

　　5 eggs, beaten

　　Preheat oven to 350 degrees. Crumble dried white bread slices, cornbread, and saltines; mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock; mix well and taste; add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour into a greased pan. Place bird on top of dressing and bake until dressing is done, about 45 minutes. If hen browns too quickly, make a tent of foil and place over bird.

　　Paula Deen's Kitchen Classics