– Use a self-rising cornmeal mix to make the cornbread.

– Mix cornmeal, buttermilk, and eggs together to create a batter.

– Preheat the oven to 400 degrees Fahrenheit.

– Grease a cold skillet with solid Crisco.

– Pour the cornbread batter into the greased skillet and bake until it’s cooked and just done, without browning too much.

– Allow the cornbread to cool slightly, then crumble it finely using your hands. Set aside.

– Clean and chop a bunch of celery into thin strips, removing any tough strings.

– Dice the onions into small pieces.

– In a pot, melt a stick of butter and add the chopped celery and diced onions.

– Cover the vegetables with water and bring to a boil.

– Boil until the celery becomes tender.

– Drain the celery and onions, reserving the cooking liquid (broth) for later use.

– Place the crumbled cornbread into a large mixing bowl.

– Tear the white bread into small pieces and gently place them on top of the cornbread. Do not mix.

– Pour some of the reserved turkey broth over the bread, moistening it without making it too soggy.

– Add a can of cream of chicken soup and spread it over the bread.

– Optionally, add sage and salt to taste.

– Gently mix the ingredients in the bowl, making sure the bread is evenly moistened.

– Transfer the mixture to a greased baking dish or pan.

– Preheat the oven to 375-400 degrees Fahrenheit.

– Spread the mixture evenly in the baking dish.

– Bake in the preheated oven until the dressing sets, starts to bubble, and edges may turn slightly golden brown.

– Once the dressing is cooked and has a nice texture, remove it from the oven.

– Let it cool slightly before serving alongside your favorite Thanksgiving dishes.