Southern Chicken and Cornbread Dressing with Giblet Gravy

Southern Chicken and Cornbread Dressing with Giblet Gravy

Ingredients:
Cornbread (2 rounds):
2 1/2 cups self-rising cornmeal mix, per round
2 eggs, per round
1/4 cup milk, per round
1 teaspoon sugar, per round
1/2 teaspoon salt, per round
1/4 cup vegetable oil, per round

Dressing:
3 to 4 chicken breasts
Salt and pepper
2 cans cream of chicken soup
2 to 3 cans chicken broth
2 cups crushed corn flakes
2 cups crushed crackers
Creole seasoning
Butter
2 bunches green onions, chopped
1 large onion, chopped
2 to 3 celery stalks, chopped
1 cup milk
1 medium to large apple, peeled and finely diced

Giblet Gravy:
Vegetable oil
About 1/3 cup flour
2 to 3 hard-boiled eggs, chopped

Directions:
1. For each round of cornbread, preheat the oven to 450°F. Beat the eggs, stir in the milk, then the cornmeal mix, sugar and salt. Add the oil and pour into a greased, heated 9-inch cast-iron skillet. Bake 35-40 minutes, until golden. Make 2.
2. Boil the chicken in water seasoned with salt and pepper, adding water as needed. When almost done, add the soup and broth and simmer on low.
3. Crumble the cornbread into a large bowl with the corn flakes and crackers. Season with salt, pepper and a little Creole seasoning (it's spicy).
4. Sauté the green onions, onion and celery in butter until tender. Reserve about 1/3 cup for the gravy and add the rest to the cornbread.
5. Remove the chicken. Slowly add the broth mixture to the cornbread until slightly soupy, reserving at least 1 cup for gravy. Stir in the milk and apple.
6. Pull the chicken from the bone into medium pieces. Layer with the dressing in a large greased oblong pan.
7. Cover with foil and bake at 350°F about 15 minutes; don't let it dry out.
8. For the gravy, heat oil in a skillet and slowly stir in the flour until brown. Add the reserved vegetables, then slowly stir in the reserved broth. Add the eggs and remove from the heat when thickened.
9. Serve the gravy over the dressing.