My Aunt Flora's Old Fashioned Cornbread Dressing

Dressing

*NOTE:1 lg Cast Iron Skillet of Cornbread cooked with a chopped onion added

1 can cream of celery soup

1 can cream of chicken soup

1 Rotisserie chicken shredded (reserve part of chicken for gravy)

3 T of ground sage

1 c fresh chopped celery
2 cartons of free range chicken stock( reserve 1/2 carton for gravy)
1/2 c half and half

Crumble cornbread and toast under broiler. Add soups, chicken and sage. Start adding stock, add 1 full carton. Then add the next carton so that a small amount of stock is showing on top of dressing, add the half and half, reserve 1/2 of stock for gravy. Uncooked dressing will be wet but during cooking it will become moist. Bake 450 degrees for 50 minutes or until browned.

Gravy
1/2 carton stock
chicken (you can add a lot or a little)
1c 1/2 and 1/2
salt and pepper
3 boiled and sliced eggs(optional)
Heat
add 2 T cornstarch(dissolve in 1/2 cold water) stir vigorously until thickened

Cornbread
Preheat oven 450 degrees

*Note:When cooking cornbread for dressing, add 1 chopped onion.

2 c white self-rise cornmeal
1 c self-rise flour
1 egg
1/4 c oil(I use olive oil)
1 1/2 c buttermilk
Use a cast iron skillet for this recipe. Cover bottom of pan with some olive oil. Sprinkle corn meal lightly in oil. Beat egg and oil together, then add all other ingredients.
Heat skillet until slightly hot, add cornbread batter. Fry just 1 minute and then finish in oven. Cook for 30 minutes or until browned.

Note: My aunt Flora was an awesome cook. She made the best dressing I have ever eaten. She could fry the best chicken but she would not eat it because she had to kill the chicken and dress it!! Miss you aunt Flora!!