Southern Chicken and Cornbread Dressing with Homemade Chicken Gravy

deepsouthdish.com

Jody E

3 cups of cooked, shredded chicken

subheading: 1 pan of cornbread, cooked and crumbled (about 6 cups):

4 slices of sandwich bread, toasted and crumbled

½ cup (1 stick) of butter

1 medium onion, chopped

1 cup of chopped celery

1 teaspoon kosher salt, or to taste

½ teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional

¼ teaspoon of freshly cracked black pepper, or to taste

1 teaspoon of sage, Bell's seasoning, or homemade copycat, optional

1 teaspoon of poultry seasoning

4 to 6 cups of chicken broth

3 eggs, beaten

subheading: Additional butter, sliced, optional:

Homemade Gravy, recipe below

subheading: For the Gravy:

½ cup of fat ( bacon drippings, cooking oil, butter, or a combination)

½ cup of all purpose flour

2 cups (more or less) of room temperature chicken stock or broth

Kosher salt and freshly cracked black pepper, to taste

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