9 chicken thighs
1 whole onion, chopped
4 celery stalks
1 green bell pepper, chopped

Wash thawed chicken thighs. Season with a sprinkling of garlic powder, onion powder and seasoning salt (Lawry's).

In a large stock pot boil chicken with all of the ingredients above - let meat boil until it comes off the the bone.

Make homemade cornbread (not Jiffy mix).

HOMEMADE CORNBREAD:

2 cups yellow cornmeal
1 cup all-purpose flour
2 tbsp. baking powder
1 pint buttermilk (2 cups)
2 eggs
1/3 cup liquid shortening (I use melted butter)
4 tbsp. fresh ground sage (add last)

In mixing bowl combine all ingredients adding sage last once you have mixed it all together. Pour into baking pan. Bake until golden brown. Remove from oven and let cool down. Do not crumble bread while hot.

PREPARING THE DRESSING:

cooled cornbread
cooked chicken thighs
1 cup bread crumbs (Progresso or 4C)
1 (10 oz.) can cream of celery
1 (10 oz.) can cream of chicken
1 tbsp. sage
reserved chicken stock

Crumble cooled bread in large mixing bowl by hand - do not leave any lumps in bread.

Add bread crumbs to cornbread mix. Remove chicken from stove, leave in stock pot.

With an additional smaller bowl, separate chicken from bones and chop meat up until its all off the bone. Add to cornbread, also adding your chicken stock from the same pot into your cornbread. Add sage to mixture. Mix with hand (no mixer) until all of the cornbread is wet from the chicken stock.

Final step: Add both cream of celery and cream of chicken. Mix well with hand. If dry do not add water, add chicken broth before baking.

Bake at 350°F on center rack covered for 45 minutes. Remove foil or lid and bake an additional 25 minutes or until golden brown.

Remove from oven and enjoy with whole berry cranberry sauce and your favorite meats.

Submitted by: Tony D. Burns