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1
Remove giblets from bird.
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2
Wash giblets and bird well, inside and out.
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3
Place all ingredients including giblets in large pot, cover with water, and bring to a boil.
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4
Reduce heat and simmer until tender, approximately 2 to 2 1/2 hours.
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5
Skim fat from pot at end of cooking time.
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6
(You will need to reserve stock for stuffing and gravy.)
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7
In the meantime, prepare and cook corn bread.
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8
Preheat oven to 350 degrees.
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9
Combine all ingredients and pour into a greased shallow baking dish.
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10
Bake for approximately 20 to 25 minutes.
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11
Remove from oven and let cool.
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12
Preheat oven to 350 degrees.
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13
Crumble dried white bread slices, cornbread, and saltines; mix together and set aside.
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14
Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes.
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15
Pour over corn bread mixture.
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16
Add stock; mix well and taste; add salt, pepper, sage, and poultry seasoning.
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17
Add beaten eggs and mix well.
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18
Reserve 2 heaping tablespoons of this mixture for the giblet gravy.
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19
Pour into a greased pan.
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20
Place bird on top of dressing and bake until dressing is done, about 45 minutes.
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21
If hen browns too quickly, make a tent of foil and place over bird.
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22
Bring stock to a boil along with giblets and the meat that has been removed from the neck.
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23
Add bouillon cubes and raw stuffing mixture.
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24
Mix cornstarch with water and add to boiling stock, stirring constantly.
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25
Reduce heat and continue to cook for 2 to 3 minutes.
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26
Add salt and pepper to taste, and add sliced boiled egg.
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27
Serve with hen.
