2 pkg. cornbread mix
3 c. light bread crumbs
2 tsp. poultry seasoning
2 tsp. sage
1 tsp. black pepper
2 tsp. salt
2/3 c. chopped onions
4 eggs, beaten
6 c. broth
1 hen (cooked & cut up)

Crumbs from light bread; use older light bread. Lay out 7 slices of bread to harden. When slices are hardened, tear into pieces and crumble by rubbing between your hands.

Put cut up hen in a large pan almost filled with water and 1 teaspoon salt. Cover and cook on medium heat until meat is done. Put hen on a plate to cool. When cool, take meat off bone. Leave broth in pan.

Cook 2 packages cornbread mix as directed on package. Cool and crumble the cornbread into a large bowl. Add light bread crumbs, poultry seasoning, sage, pepper, salt and onions. Put enough broth to make the mixture moist. Add beaten eggs and enough broth to make the mixture juicy. About 6 cups broth. Mix well.

Grease a large baking bowl or a small dark roaster pan. Pour some of the dressing into the baking dish. Put the hen in next; then the rest of the dressing. Bake at 375 degrees for about 45 minutes or until brown on top.