Recipe from the Real Women's Expo Cooking Demonstration

Skillet Chicken and Dressing

#6 Tbs Butter
1 Cup diced onion
1 Cup diced celery
2 Tbs Sage
1 Cup corn
2 Cups dice chicken
3 Cups chicken broth
1 egg
6 Cups corn bread
Salt and Pepper to taste

Sautee onion and celery in butter with a little salt and pepper until softened. Add sage, corn, chicken, ½ of stock, ½ of crumbled cornbread and stir until stock is absorbed. Mix egg with remaining stock then add to skillet with remaining cornbread. Adjust salt and pepper and cook until heated through.
Gravy
2 Tbs butter
2 Tbs Flour
1 cup warm stock
Melt butter in skillet. Add flour and cook for 1 to 2 minutes until flour has had a chance to cook. Add warm stock and wisk until thickened and smooth.