Tina T Farm

First, boil your hen or duck with bell pepper, onion, and celery until tender. Season the bird and broth to your liking while boiling. For the cornbread, combine 4 cups of self-rising cornmeal with 2 cups of water (add milk if you prefer), 1 egg, and 1/8 cup of hot oil. Bake this cornbread mixture until it's golden brown. Once cooled, crumble the baked cornbread. Combine the crumbled cornbread with the pulled meat from your boiled hen or duck. Add 2 cans of cream of chicken soup, 1/2 can of cream of celery soup, and some of the stock from your boiled hen, adding until you reach your desired consistency. Season the entire mixture generously with salt, pepper, sage, and poultry seasoning. Transfer the dressing to a baking dish and bake at 375°F (190°C) for 45 minutes to an hour, or until bubbly and golden brown on top.