Preheat over to 350

One large roasting hen with gibblets

2 cans of cream of chicken soup

1 each can of: cream of asparagus, cream of celery,
cream of broccoli, and cream of mushroom soups

1 large package of stuffing mix (I like Brownberry Herb Seasoned in a bag);
open bag into a very large mixing bowl

1 stick oleo, melted and cooled but still liquid

1 large onion, sliced thinly

3 ribs of celery, chopped

4 eggs, beaten

Thoroughly rub oleo over entire hen. Salt and pepper.
Place in a covered pan with plenty of water and bake
according to poultry poundage until done.  Remove hen to platter and cover with tin foil.

Pour enough water from baked hen over stuffing to moisten
then add remaining ingredients and mix thoroughly. Pour into in a large disposable
tin foil baking dish and cover lightly with tin foil.

Bake stuffing until the top is nicely browned
and inside is firm (use a toothpick as you would with a cake).

Easy Gravy for Dressing:

2 cans of cream of chicken soup and
1 can cream of celery mixed with 2 1/2 cups of milk,
salt and pepper and whisked until smooth.
Heat and pour over dressing.