6-8 drumsticks or thighs (boneless thighs can also be used)
1/2 c. chicken gizzards, boiled (optional)
1 box Lipton Beefy Onion or Lipton Onion Mushroom
2 teaspoons salt (or to taste)
1 teaspoon any Cajun seasoning
1 teaspoon white pepper
½ teaspoon ground cayenne pepper
½ teaspoon black pepper
2 teaspoons dried oregano
1 teaspoon thyme
1 teaspoon garlic salt (or to taste)
1 teaspoon basil

Sauté vegetables until very tender.

6 tablespoons butter or whole stick
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped bell pepper
1 1/2 cups finely chopped celery
1 cup green onion
2 tablespoons minced fresh garlic
2 bay leaves
5 eggs, beaten for cornbread

Cornbread

3 cup all-purpose flour
3 cup yellow cornmeal
1/2 cup white sugar
3 teaspoons salt
6 1/2 teaspoons baking powder
5 eggs
3 cups milk
1 cup vegetable oil

Cornbread should cook at 400°F for 25 to 30 minutes.

Chicken stock from homemade chicken:

Boiled chicken: Drumsticks or Thighs (deboned). Save stock for dressing. Boil chicken for 1 hour until very tender. Add 1/3 cup onions, and 1/3 cup celery to stock juice during boiling. Add 6-8 drumsticks or thighs. (Boneless thighs can be used). Chop gizzards until very fine. Make sure stock is well seasoned, using all ingredients (add salt last, only after tasting).

Use a large foil pain. Once chicken is deboned and cornbread is cooked and cooled, combine all ingredients including chopped gizzard and bake additional 35 minutes until golden brown. Main seasoning used for dressing comes from stock juice. Use at least 2 cups of stock juice. Stir dressing every ten minutes, making sure dressing is golden all over.

Submitted by: Monica N. Chaney