Cornbread and Croissant Southern Style Dressing

1 Peter 1:

8 Though you have not seen him, you love him. Though you do not now see him, you believe in him and rejoice with joy that is inexpressible and filled with glory,

9 obtaining the outcome of your faith, the salvation of your souls.

1 10 inch cast iron skillet of cooked buttermilk cornbread 

4 toasted croissant, cut in half to toast, after toasting, dice

1 can cream of celery 

1 can cream of chicken

3 T fresh chopped sage

1 leek, sliced

1/4 c heavy cream

2 stalks celery, sliced thin

1 1/2 -2 c smoked chicken or rotisserie chicken

1 1/2 quarts Chicken stock, reserve the rest for gravy

In a 13x9 deep dish pan, crumble cornbread. Add the toasted croissant, soups, sage, leeks, cream, celery and chicken. Now add stock. Drizzle cream on top, bake 450 degrees for 50-60 minutes or until browned.