After your hen is completely boiled down and the meat is falling off of the bones Take the hen out and set it to the side for it to cool.
Pull apart the pieces of chicken meat. Put the meat to the side.
Take your cooled cornbread and crumble it up into a large bowl. The cooler the cornbread the easier it is to crumble.
Add the chopped meat.
Add the seasonings, sautéed vegetables and cream of celery.
Add broth 2 cups at a time.
At this point the dressing should be wet but not too soupy
Add the pieces of sourdough bread. Should be in a small pieces and should soak up the broth.
Add the broth from the hen slowly. (Should be approximately 4-5 cups)
Taste the dressing. Add seasonings as necessary (poultry/sage/pepper) and to taste.
Once you are satisfied with the taste, add the 2 eggs.
At this point do NOT sample anymore dressing. Stir until the batter is completely added together.
Pour the contents of the batter evenly into a well-greased/oiled pan and put in the oven for approximately 25-30 min (or longer depending on depth of the pan).
Bake the mix until the dressing is completely cooked throughout and no longer soupy but not too dry. The top of the dressing should be firm to the touch.