Cornbread Dressing

This is how it's done.....The night before make a recipe of Aunt Jemima Corn Meal Mix that is on the bag, except use buttermilk instead of milk and make sure it is soupy. Pour it into a hot skillet that has some Crisco melted in it. Try not to eat it when it gets finished because then you won't have enough for the dressing.

After you have hidden the cornbread, cook a chicken breast covered with water until done, that will be the broth you use tomorrow. Refrigerate overnight.

Next day saute 2 cups onion chopped and about 2 cups thinly diced celery in at least half a stick of butter until the vegetables are slightly cooked.

Crumble about a third of a loaf of bread and the cornbread, season with about 1/8 cup of rubbed sage or poultry seasoning some salt and pepper. Add the celery and onion and 2 eggs and the chicken broth. I usually add a can of Swanson's chicken broth for extra flavor. It needs to be a soupy mixture, like the cornbread was. Bake it 450 for about twenty minutes.

This is the way my mother and grandmother made it. No one ever wrote it down until I did, that's why it has a lot of vague instructions. You learn by doing anyway. Happy Thanksgiving!