[Tippiechick]

Southern Cornbread Dressing:

1. Make basic cornbread:

4 tablespoons shortening (or bacon drippings, lard, or butter)
1 1/2 cups white self-rising cornmeal*
1/2 cup self-rising cornmeal
2 eggs
1/2-3/4 cup buttermilk, or regular milk
Preheat the oven to 425°.

Put 3 T of the shortening in a cast-iron skillet (Or baking pan) and place on medium heat or in the oven. Melt the other T of shortening. Combine the shortening, cornmeal and flour, then mix in the egg and milk. Add milk slowly, until the mixture is pourable (like thick pancake batter). Add additional milk, if needed. Take pan out of oven. Immediately pour the batter into the hot pan. Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.

2) Immediately crumble cornbread into a large bowl.

3) Add:

1 can of cream of chicken soup
1/2 c of cream of celery soup
1/2 of chopped onion
Sage and black pepper to taste
Turkey or chicken broth (You'll need about 1 c)

Mix all of these together until you get a moist mix. Make sure that you have added enough water. Mix should be moist and pourable, but just barely pourable. Add extra broth if needed.

Pour into casserole dish and cook at 375 for 45-55 minutes or until sides are crispy and top has golden brown color.