1 hen
2 chicken bouillon cubes
Cornbread mix for 9x13 inch pan (cook according to pkg. directions)
1 c. chopped onion
2 c. chopped celery
1 tsp. sage
1 tsp. poultry seasoning
6 eggs

Boil hen with 2 bouillon cubes until tender. Save broth. Chop chicken meat after boning. Set aside. Make cornbread. Cool.

In large Dutch oven break up cornbread into crumbs. Add broth until mixture is slightly moister than finished dressing needs to be. Add onions, celery and seasoning. Simmer until vegetables are soft. Taste to see if more seasoning is needed. Take off heat and mix in 6 raw eggs. Butter large baking dish; put in dressing mixture and chicken. Bake at 350 degrees until set.