Recipe

1. NOTE: The best time to prepare the meat for this dish is right after the meal when you're putting away leftovers. Pick the meat off the carcass and shred with your fingers. If you do this while the bird is still warm, it is SO much easier than when it's cold. ALSO: the best broth comes from the drippings in the pan, so if you have to use canned, heat the broth up with your chicken meat stirred in to make a better flavored stock.

2. In a very large skillet, crumble the stuffing and cornbread. Stir in the celery, onion, and meat. Pour on the giblet gravy and start with 2 cups of chicken stock.

3. Heat over low heat; mash with a potato masher to break up the cornbread and dressing. It should be moist, but not soupy.

4. Cover loosely and simmer until heated through. Add more chicken stock if it gets dry. This can be served with or without side dishes.