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Hen, wash and pat dry 1 tablespoon salt 1 tablespoon coarse black pepper 1/2 cup (1 stick) butter, softened 2 cups sliced celery (divided) 2 cups dice onions (divided) 1 sprig fresh rosemary 1 sprig fresh thyme 1 sprig fresh sage 3-4 cups water 1 8" skillet of homemade cornbread, crumbled 2 cups herb stuffing mix (I prefer Pepperidge Farms) 2 cups milk 4 eggs 1/2 teaspoon poultry seasoning 1 teaspoon sage 1 teaspoon salt 2 teaspoons corse black pepper 2-3 tablespoon cornstarch 1/2 cup water 2-3 cups half and half salt and pepper to taste 4 boiled eggs, sliced Salt and pepper hen liberally and place herbs in the cavity of the hen