This is my Mom's dressing recipe that she has used for years and everyone loves it. At Thanksgiving and Christmas, she always divides it into 2 baking dishes and shares the second dish with someone else. I'm sure you could substitute bread crumbs for the cornbread if you want.

Cornbread Dressing

4 cups self-rising cornmeal
6 tablespoons oil
3 cups buttermilk
4 eggs
1 hen (4-5 pounds)
11/2-2 quarts broth
1 large onion, chopped
3-4 cups chopped celery
2 stacks saltine crackers, crumbled
1/3 loaf of light bread, torn into pieces and saturated with water
salt and pepper to taste
2-3 eggs
1 tablespoon sage1. For cornbread, combine cornmeal, oil, buttermilk and 4 eggs in a large mixing bowl; blend well. Pour into greased 10-inch skillet. Bake at 400 degrees about 30 minutes, until browned. Cool; crumble.
2. For broth, cook hen in boiling water to cover until tender. Remove chicken from broth and set aside; reserve 11/2 to 2 quarts broth.
3. In a saucepan, cook onion and celery in water to cover until tender. Do not drain.
4. In a large roaster, combine crumbled cornbread, crackers, light bread, salt and pepper.
5. Reserve 2 cups broth; add remaining broth to dressing; enough so that the dressing is a good consistency, not too soupy but not too dry.
6. Mix in the eggs.
7. Bake in roaster at 350 degrees for 45-60 minutes, stirring occasionally.Gravy:
1. Chop the liver and gizzard from the cooked hen.
2. Add to 2 cups broth.
3. Add 3 chopped boiled eggs and small bits of chopped chicken, if desired.
4. Serve over dressing.Yield: 15-20 Servings