Ingredients
1 broiler/fryer chicken (3 to 3-1/2 pounds)2-1/2 quarts water2 to 3 celery ribs with leaves1 large onion, cut into chunksDRESSING:4 celery ribs, chopped2 small onions, chopped1/2 cup butter1 teaspoon salt1/4 teaspoon rubbed sage1/4 teaspoon pepper1/8 teaspoon cayenne pepper6 cups crumbled cornbread1 cup chopped green onions3/4 cup chopped pecans, toasted1/2 cup minced fresh parsley2 large eggs, lightly beaten
Preparation
Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl.
In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.)
Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.
