Ingredients

Buttermilk cornbread

• 1-1/4 cup yellow cornmeal (stone ground)
• 3/4 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs, slightly beaten
• 1 cup buttermilk
• 6 tablespoons butter, melted

Dressing

• 2 tablespoons butter
• 1 cup celery, diced
• 1 cup onions, diced
• 1/2 cup green bell peppers, diced
• 1/2 cup red bell peppers, diced
• 4 chicken thighs, cooked, chopped and seasoned with salt and pepper
• 3 slices bread, toasted and crumbled
• 1 tablespoon poultry seasoning
• 1 tablespoon sage
• 1 teaspoon black pepper
• 3–4 cups chicken broth
• 2 eggs, slightly beaten
• Salt (if needed)