Chicken & Dressing

Cook the corn bread and boil the chicken the day before you make the dressing. Shred the chicken and put in a re-sealable bag. Save chicken broth and cool in the refrigerator overnight.

Skim fat off the top of the broth. Chop/process onions, celery, garlic, and bell peppers. Sauté vegetables. Crumble up cornbread and put in a casserole dish. Beat eggs. Add stuffing mix, vegetables, chicken, eggs, sage, salt, and pepper. Stir together. Mix in enough chicken broth to saturate stuffing. Bake for 1 to 1 1/2 hours at 350F, until golden brown.

To make the gravy, melt a stick of butter. Add in enough flour to make a thick paste. Add chicken broth. Chop up turkey parts and add. Chop boiled egg and add. Add sage. Season with salt and pepper to taste. (You can also use celery salt or poultry seasoning.)

Change it up by adding: sausage, mushrooms, Cajun seasoning, bacon, jalapenos, rice, spinach, artichokes, apples, cranberries, thyme, parsley, or pecans.