Thanksgiving is quickly approaching and it’s time to start planning that Thanksgiving menu. 

My Mama's Cornbread dressing.

Southern Cornbread Dressing is deliciously moist and wonderfully seasoned with sage, onions, green bell pepper and celery. It’s a classic that makes it to the Thanksgiving table year after year.

Probably the most looked forward to part of Thanksgiving dinner, besides the mac and cheese, or the ham and dessert, is the dressing.

Ingredients

Cornbread

1 cup self-rising cornmeal, I use Aunt Jemima follow direction on back of the bag.

1/2 cup self-rising flour, I use Gold Meal

3/4 cup buttermilk

2 eggs

2 tablespoons Vegetable oil

2 cooked chicken breast (broil) Chopped

8 tablespoons butter (1 stick)

1 medium onion, chopped

4 stalks celery, chopped

1 green bell pepper chopped

1 1/2 teaspoons dried sage

1 teaspoon poultry seasoning

3/4 teaspoon salt

1/2 teaspoon pepper

the seasonal package out of Stove Top stuffing mix, you can use the bread mix from it too if you like but the seasonal package is the important thing.

1/2 cup milk

2 eggs, lightly beaten

1 to 2 box chicken stock and broth ( just make sure it not dry, you can add more if needed

2 tablespoons butter

1 can of  Campbell's condensed cream of chicken

Instructions

Preheat oven to 400 degrees.

Broil chicken in a pot of water seasonal with salt and pepper until cooked 

In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased  9-inch baking pan. Bake for 20 to 25 minutes.

 Before using, crumble into small pieces.

Heat butter over medium heat in a large pan. add celery and onion and cook until soft.

Add sage, poultry seasoning, salt, chopped chicken and pepper to onion mixture.

In a large bowl combine crumbled cornbread.

Stir in onion mixture. mixture should be very moist. add more broth if necessary.

Transfer to a greased baking dish. 

Bake at 350 degrees for 40 minutes, or until it turns golden brown on top.