"Leonard Blaisdell" > wrote in message
...
> In article >, "cybercat" >
> wrote:
>
>> I like the idea of putting the chicken and the stuffing in my large
>> corning
>> casserole dish because I would like the juices of the chicken to go
>> through
>> the stuffing.
>>
>> I will saute onions and celery to add to the cubes, along with the
>> requisite
>> butter and broth.
>>
>> Ideas for how to put this together, temps, etc?

Hazel Smith's Chicken Dressing Casserole (FoodNetwork)

1 (3 1/2) pound chicken (fryer is OK)
Salt
1 recipe Cornbread, recipe follows
1/2 loaf white bread (7 slices) toasted, cooled, and crumbled or 5 or 6
leftover biscuits
3 hard boiled eggs, peeled and chopped
2 large onions, chopped
2 ribs celery, chopped
1/4 pound butter
2 eggs, beaten
3 tablespoons dried sage or poultry seasoning
1 teaspoon salt
1 teaspoon pepper
1 teaspoon vinegar


Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce
heat to a simmer and cook until 'fork tender', about 2 1/2 hours.
Hold chicken in broth until completely cooled. Remove chicken from broth,
reserving broth. Remove meat from bones and chop, discarding skin. Set
aside.

Preheat oven to 350 degrees F.

In a large bowl, crumble cornbread and toast (or biscuits). Add chopped
hard-boiled eggs to mixture.

In a large skillet, saute onions and celery in butter until translucent. Add
to bread mixture.

In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and
vinegar. Stir into bread mixture.

Add enough chicken broth to create a moist consistency.

Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread
1 cup dressing mixture in the bottom of the dish. Add a layer of chicken.
Top with remainder of dressing. Bake until browned and bubbly, about 40
minutes. Remove from oven and let cool for 10 minutes.

Ken Kozak