Cornbread Dressing

This is a favorite of mine that few people prepare now of days.  When I was growing up this was almost always served alongside a Honey glazed Ham or a Turkey on either Easter or Thanksgiving.

INGREDIENTS:

* 2 cup self rising corn meal

* 1-2 tablespoons sugar (optional)

* 1 1/2 cup milk

* 1 egg

* 3 tablespoon vegetable shortening oil or dripping

* 1 cup finely chopped cooked chicken gizzard

* 1 cup finely chopped celery

* 1 medium green bell pepper, finely chopped

* 1 teaspoon sage (adjust to taste)

* 1 teaspoon poultry season (adjust to taste)

* 1 cup finely chopped onions (optional)
* 5-8 cups chicken broth

DIRECTIONS:

1. Preheat oven to 425.

2. In a medium mixing bowl, combine corn meal and sugar. Add milk and egg. Mix until blended, then add shortening and again mix until well blended. Pour cornbread mixture into greased pan and bake for 20-25 minutes. Once done remove from oven and allow to cool. Grease a 8 or 9 inch baking pan and set aside.

3. To make dressing, crumble up cornbread, add chicken gizzards, celery, green bell pepper, sage and poultry seasoning to taste. Add chopped onions if you like.

4. Next pour 5 to 8 cups of chicken broth into cornbread mixture. Mix well and then pour unto greased baking pan. Bake dressing at 350 degrees for about 1 hour or until dressing is browned to your liking.

5. For large families you can double or triple this recipe. Just make double or triple the amount of corn bread and do the same for chicken gizzards, celery, bell peppers, etc. Add sage and poultry seasoning to taste. Then 5. pour in enough chicken broth to make your mixture somewhat soupy. Pop the cornbread dressing into the oven and cook until browned.

Be sure to pour giblet gravy on top of your corn bread dressing.

Enjoy!