Southern Style Chicken Dressing

• 1

  Boil chicken in water until meat is falling off the bone. Take chicken out of water and debone. Set chicken aside to cool. Keep stock water to use later.

• 2

  Preheat oven to 350°.

• 3

  Crumble the corn bread, white bread and saltines into a very large bowl. Add soups, onion, celery, bell pepper, mayonnaise, salt and pepper, and eggs (diced). Add as much chicken stock to mix all ingredients well. Add boneless chicken (shredded or torn apart in small pieces). As for the consistency, you can always add more stock to moisten the mixture (I like mine nice and moist -- just about the same consistency as mashed potatoes). NOTE: Celery and bell pepper may be omitted, if desired.

• 4

  Pour mixture into large 9x13-inch baking dish, and cook until golden brown, about 60 minutes.

Corn Bread

• 1

  Preheat over to 450°. Grease small (8-inch) cast-iron skillet with 2 tablespoons bacon drippings. Place skillet in over while oven is preheating in order to heat the oil.

• 2

  Stir together corn meal and sugar in bowl. Beat milk, eggs, and oil in small bowl. Stire milk mixture into corn-meal mixture just until moistened. Pour batter in cast-iron skillet. Bake 20 - 25 minutes or until golde brown. Let cook, then crumble for use with dressing.