Cornbread Dressing & Giblet Gravy Recipe

Ingredients:
Biscuits
2 CUPS SELF-RISING FLOUR (WHITE LILY)
1 PINCH BAKING SODA
3/4 -1 CUP WHOLE BUTTERMILK
1/4 CUP CRISCO SHORTENING

Cornbread Dressing
Preheat oven to 350 degrees:
MELT 1 STICK SALTED BUTTER IN LARGE BOWL
THEN ADD:
1 CUP CHOPPED CELERY (FINE)
1 LARGE ONION CHOPPED
2 RAW EGGS
ONE 2-CUP CORNBREAD RECIPE (BAKED & CRUMBLED)
4-5 HOMEMADE BISCUITS (CRUMBLE AND TOAST)
1 TSP. SAGE
4 CUPS CHICKEN STOCK (BOIL A FRYER CHICKEN, DON’T USE CANNED)
1/2 TSP. SALT
1/2 TSP. PEPPER

Crunchy Cornbread
2 CUPS BUTTERMILK CORNMEAL (SELF-RISING)
6 TBSP. SALTED BUTTER OR MARGARINE -MELTED
1 TBSP. GRANULATED SUGAR (OPTIONAL)
1 1/2 CUPS WHOLE BUTTERMILK
1/4 CUP CORN OIL
1 RAW EGG