1 fryer (whole chicken)
1 cup butter or margarine, divided
3 cup white cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
7 large eggs, divided
3 cups buttermilk
3 cups soft breadcrumbs
2 medium onions, diced (2 cups)
1 large bunch celery, diced (2 cups)
1/2 cup finely chopped fresh sage or 1 tablespoon dried sage
6 (10.5-ounce) cans condensed chicken broth, undiluted
1 tablespoon black pepper
Boil chicken in large pot with 3 cups of water for 35 to 40 minutes. Cool and debone the meat. Save the chicken broth to use in the recipe.
Place 1/2 cup butter in 9x13 pan; heat in oven at 425 degrees for 4 minutes. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter back into pan. Bake at 425 degrees for 30 minutes or until golden brown. Cool.
Crumble cornbread into large bowl; stir in breadcrumbs and set aside. Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery and sauté until tender. Stir in sage, and sauté 1 more minute.
Stir vegetables, remaining 4 eggs, chicken broth and pepper into cornbread mixture; pour evenly into 2 large baking pans. Add boiled chicken and chicken stock to the mixture until soupy. Cover and chill for 8 hours. Bake uncovered at 375 degrees for 1 hour.