Cornbread Dressing

Directions:

1. Boil liver, neck, etc. in 2 quart for main stock or use canned chicken broth. (See DIY: Easy Rotisserie Chicken Stock)
2. Saute onion, celery and mix with previous ingredients (mixture should be ‘mushy’).
3. Pour rich stock on top and bake at 350° for 45 minutes.

Source: Lynn Stuart