Cooking: Chicken and Dressing

I thought I'd share an evil little comfort food: chicken and dressing.  There's nothing quite like a bowl of hot, gooey, cornbread dressing that has bits of chicken in it.

By the way, those reddish "bumps" in there are dried cranberries.  Yum, yum, yummy, yum.

What you need:
Cornbread (recipe can be found on just about any bag of cornmeal)
1 cup yellow cornmeal
1 cup all-purpose flour
2 to 4 Tbsp sugar
4 tsp baking powder
1/2 tsp. salt
1 cup milk
1 egg
1/4 cup vegetable oil

Preheat oven to 350 degrees Fahrenheit.

Combine dry ingredients in a large bowl.

Add wet ingredients and beat well.

Pour the cornbread batter into a well-greased pan and bake until it's a light golden brown.  While it's baking, it's time to prepare the rest of this delectable yum.

Chicken Mixture
1 can chicken meat, with liquid
2 cups chicken broth
3-4 sliced celery ribs
1/2 diced onion
1 Tbsp. minced garlic
Parsley, sage, rosemary, thyme leaves, poultry seasoning, and pepper, to taste
1/2 cup dried cranberries

Mix together all ingredients and bring to a simmer.

When the vegetables are firm-tender, crumble and mix in the cornbread (once cornbread is done baking).  It's okay if the cornbread looks like mush.  Just blend everything together really, really well.

Bake the chicken and dressing uncovered in the oven at 350 degrees Fahrenheit until a nice golden brown.

The only other improvement you can make is topping the dressing with chicken or turkey gravy when it's done baking.

Enjoy.  Oh, and you can substitute leftover turkey for the chicken when it's turkey season.  ;-)