The kiddos will be with their dad for Thanksgiving, and since we aren't sure if Jeremy will be home or not, I am not making plans to cook a dinner this year. However, I would like to share the recipe for Mama Betty's cornbread dressing.
Mama Betty's Cornbread Dressing
1 small chicken (a rotisserie chicken from the grocery store will work just fine, but you will need a cup or two of chicken broth)1 can cream of chicken soup
Prepared cornbread (Mama Betty always made cornbread in a large cast iron skillet. The easiest recipe i can give you for this is 2 cups cornmeal mix, 1/4 c. crisco, 1 egg, and about a cup and a half of buttermilk or whole milk. Bake it at 400 degrees for about a half hour.)
4 or 5 biscuits
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1 stick butter, melted
2 tblsp. ground sage
4 eggs, beaten
Preheat oven to 400 degrees.
Boil chicken. (if you are not using a rotisserie chicken)
In a large casserole dish, crumble cornbread and biscuits.
Add the onion, celery and melted butter.
Mix well.
Add the sage and salt and pepper to taste.
When the chicken is done, shred the meat into the mixture (leaving some for the giblet gravy) and add some of the broth and the cream of chicken soup.
Mix well.
Taste the mixture to make sure you have enough salt, pepper and sage.
Add the eggs last, then mix well. (It needs to be a little soupy. If it's not soupy, add more broth.)
Bake it until it is firm.
