Grandmas Cornbread Stuffing Casserole
1 (3 Pound) Whole Chicken
10 Cups Crumbled Cornbread
8 Biscuits, Crumbled
2 (10.75 Ounce) Cans Condensed Cream Of Chicken Soup
1 Cup Chopped Onion
1 Cup Chopped Celery
1 Teaspoon Salt
2 Teaspoons Ground Black Pepper
1 Teaspoon Ground Sage
8 Eggs, Beaten
Step 1 Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.
Step 2 Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.
Step 3 Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.
Step 4 In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.
Step 5 Bake in preheated oven until top is browned and center is firm, about 30 minutes.