Granny's Dressing

Ingredients:

Jiffy Cornbread (2 or 3 boxes) (depends on the size of your pan)

4 Celery Sticks (grinded/finely chopped)

 1 Onion (grinded/finely chopped)

1 Stick of Butter

Baked Chicken (legs or breasts)

1 Large Can of Cream of Chicken Soup

2 Cups of Chicken Broth

1 teaspoon of Sage (to taste)

Instructions

1.      Preheat oven to 350 F.

2.       Prepare cornbread. (Follow directions for Jiffy Cornbread, except add 3 tablespoons of sugar to mixture.) (Cook and set aside)

3.      Bake chicken to taste. (Set aside)

4.      Grind 4 celery sticks.

5.      Grind 1 onion.

6.      Melt down 1 stick of butter in non-stick cooking pot.

7.      Add grinded celery and onion to your pot with the melted butter. (Cook on medium heat until celery and onion are soft in texture.)

8.      Crumble the cornbread you prepared earlier. Once you’ve crumbled your cornbread, pour your celery/onion mix into the pan along with 1 large can of Cream of Chicken soup and 2 cups of Chicken Broth.  Mix ingredients together until cornbread becomes dense in texture. 

9.      Next, shred your chicken and add to your cornbread mixture. Stir and mix all together.

10.  Sprinkle 1 teaspoon of Sage into the mixture and stir again.

11.  Place your mixture in the oven for 45 minutes or until cornbread is brown on top. To test if the dressing is done, stick a knife in the center. If the knife comes out clean the dressing is ready to serve.