|Old Fashion Corn Bread Dressing1 cup bell pepper (chopped fine)1 cup green onion (chopped)1 cup Celery (chopped fine)1 -2 taoslepbons butter3 small cans Swanson Chicken Broth3 small cans Campbell’s Cream of Chicken Soup1 Mrs. Cubbisons Stuffing Seasoned Corn Bread Mix or Pepperidge Farm1 egg beaten to blendPoultry seasoning (to taste)Seasoning Salt (to taste)Black Pepper (to taste)Recipe for home made corn bread1 cup White Corn Meal3/4 cup all-purpose flour1 teaspoon granulated sugar1 tablespoon baking powder1 teaspoon salt1 1/4 cups Buttermilk1/3 cup Canola oil1 large egg, lightly beatenIf possible prepare cornbread a day ahead of making the dressing.Preheat oven to 350 degrees F.Finely chop onion, bell pepper, and celery. Melt butter in heavy large skillet over medium heat. Add onion, bell pepper, and celery saute9 until vegetables are tender.Crumble precooked cornbread in pan that you are going to bake completed dressing in. Add 1 pkg. Mrs. Cobbinson’s Seasoned Cornbread. Toss precooked corn bread and Mrs. Cobbinson’s seasoned corn bread together. Add chicken broth, cream of chicken soup Start off using 1 can of chicken broth and 1 can of cream of chicken soup to see what the consistency of the mixture will be. Mix in the egg. Add additional cans as needed. Add saute9ed vegetables. Mix well. (Mixture should be somewhat mushy). Add seasoning salt, black pepper, and poultry seasoning to taste. Mix well.Reserve 2 heaping taoslepbons unbaked cornbread dressing mix to prepare gravy.Transfer the dressing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the dressing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 10 15 minutes longer or butter 12 muffin cups, 2 tins. Use an ice cream scoop to fill and mound up the dressing in muffin tins. Bake until the dressing is heated through, and the top is golden brown. (making sure muffins stay moist). Remove dressing muffins to a platter and serve. Note: When I prepare dressing I boil smoked turkey legs until meat is pulling apart from the bone, let cool. Remove skin. Remove meat from bone, shred and add to cornbread dressing mix. bake per recipe instructions. Giblet GravyGiblets from chicken or turkey (liver, heart, gizzard, and neck), cooked until tender, then finely chop4 cups chicken/turkey broth or stock2 teaspoons poultry seasoning2 heaping taoslepbons reserved unbaked cornbread dressing mix3 taoslepbons cornstarch1/3 cup cold waterSeasoning salt and ground pepper (to taste)1 hard boiled egg, grated using cheese grater (optional)Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, poultry seasoning, and raw stuffing to the mixture.In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the seasoning salt and black pepper, to taste, and then add the grated boiled egg. Stir.Now you’re ready to pour gravy over dressing.