Posted by <Roxy> - January 11, 2005 02:48 PM
The Lady & Sons Savannah Country Cookbook by Paula H. Deen

Baked Hen & Dressing

Serves 8 to 10

One 6-pound hen
4 to 6 ribs celery, cut into large pieces
2 tablespooons salt
1 tablespoon whole peppercorns
4 bay leaves
1 large onion, peeled and left whole
3 chicken bouillon cubes

Remove giblets from bird. Wash giblets and bird well, inside and out. Place all ingredients, including giblets in large pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, approximately 2 to 2 1/2 hours. Skim fat from pot at end of cooking time. (You will need to reserve stock for stuffing and gravy.) In the meantime, prepare and cook corn bread.

CORN BREAD

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup butttermilk
2 eggs
2 tablespoons vegetable oil

Preheat oven to 350 degrees. Combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. remove from oven and let cool.


Southern Corn Bread Stuffing

7 slices white bread (dried in warm oven)
Corn bread
1 sleeve saltine crackers
2 cups celery
1 large onion, chopped
8 tablespoons (1 stick) butter
7 cups stock reserved from coooking 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 bread slices, cornbread, and saltines, mix together and set aside. Saute 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.

Giblet Gravy

4 cups stock reserved from cooking hen
Giblets from hen (liver, gizzard, and neck), chopped
2 chicken bouillon cubes
2 heaping tablespoons reserved uncooked corn bread stuffing mix
3 tablespoons cornstarch
1/3 cup cold water
1 hard-boiled egg, sliced
Salt and pepper to taste

Bring stock to a boil along with giblets and the meat that has been removed from the neck. Add bouillon cubes and raw stuffinmg mixture. Mix cornstarch with water and add to boiling stock, stirring constantly. Reduce heat and continue to cook for 2 to 3 minutes. Add salt and pepper to taste; and add sliced boiled egg. Serve with hen.