Granny's Cornbread Dressing

This is the best dressing ever!!! (if I do say so myself!) This is probably one of my most favorite foods. Everyone has their own preferences when if comes to dressings, but this one is my favorite by far! Enjoy! You can add the chicken at the bottom or not. It's up to you. I would help my grandmother every year making this.

This makes enough for 2 13x9 pans of dressing.

1 onion, rough chopped
4 stalks celery, rough chopped
2 T butter
Cornmeal- I double my cornbread recipe according to package directions to make a 9 x 13 pan
full. Check your specific cornmeal to see what ingredients it calls for. It usually calls
for eggs, milk, flour, sugar, and oil.
2 Pepperidge Farm Herbed Seasoned Stuffing
2 cans cream of chicken
1 can cream of mushroom
2 cans chicken broth
4 cups chopped cooked chicken

Pulse onion and celery in food processor until fine. Saute with butter in skillet until soft. Set aside for now.

Mix cornbread ingredients together in bowl. Mix in cooled celery and onion. Pour into pan and bake for about 30-35 minutes until the top is golden brown and the middle is set.

Take out of oven and let cool. Once it is cool, break the cornbread all up in a big bowl to make crumbs. Mix in the stuffing and soups, then add 1 can broth to moisten it up. Spread chicken out covering bottom of 2 9 x 13 greased pans. Spread dressing on top of chicken. Pour other can of broth over dressing. Bake at 375 degrees for about 30 minutes or until it is hot all the way through.

*If you are making this a day or two in advance, you can put in refrigerator, and then bake when needed. Pour some more broth on it if it has been sitting for a while.