Boil hen in 2 qts water with 1 tsp salt until tender.

Corn bread for dressing 

Grease heavy skillet or pan with ¼ cup oil; preheat oven to 400 degrees (please note that 
when we were children and on to being young homemakers, we did not use oil, we used 
lard to grease the skillets);

Combine 2 eggs, 2 cups self-rising cornmeal, 1 ½ cup buttermilk.

Mix all until smooth, pour into pan and bake 30-45 minutes. Top should be nicely brown but 
not burned.

Remove cornbread from skillet and mix with 10 slices white bread, 1 ½ tsp. Black pepper, 1 
cup chopped onions, 1 cup chopped celery, 4 large eggs, 6 cups chicken stock (from cooked 
hen broth) Some sage or poultry seasoning may be added if desired. 

Mix well until smooth adding eggs one at a time and blending well. Pour into greased pan and 
bake 50-60 minutes. 

"My Favorite Dressing", is the old-timey method of making stuffing to bake in pan for serving 
alongside turkey. My Granny always did more or less measure for this recipe, and we do go 
by the "more or less", even the eggs if the mix looks too runny or too stiff, we do make adjustments. 







Back to Grandma's Cooking Corner

Back to Duplin County Page