It's not Thanksgiving in my book until somebody brings out the good old Cornbread Dressing! Try my version loaded with smoky ham hocks and savory chicken, and I promise you'll be begged to make it year after year!

Ingredients

• Your favorite cornbread recipe, baked and crumbled
• 6 boneless, skinless chicken thighs
• 1 large onion, diced
• 1 bell pepper, diced
• 4 stalks celery, chopped
• 5 cloves garlic, minced
• 1 qt chicken stock
• 2 large smoked ham hocks
• Low & Slow Simmer seasoning
• Lil' Bit Better Creole seasoning
• 1 cup heavy cream
• 1 stick butter
• 1 bunch green onions, thinly sliced
• 2 tbsp. parsley, chopped
• panko breadcrumbs as needed (optional)

Directions

1. Preheat oven to 350.
2. Heat olive oil in pan over medium high heat. Season chicken thighs. Once pan is hot, add chicken and cook until browned. One cooled, cut into bite-sized cubes.
3. Remove chicken from pan and set aside. Add trinity (onions, bell pepper, celery) to hot pan. Once tender, add garlic and cook about 1 minute or until fragrant.
4. Add chicken stock and ham hocks to pan. Season liberally. Simmer until ham hocks are tender.
5. Remove ham hocks from pan and debone once cooled, and return to pan.
6. Add cubed chicken to pan. Allow to simmer about 20 minutes
7. Add heavy cream, butter, green onions and parsley to pan. Allow to simmer a few minutes to melt butter, stirring to incorporate.
8. Fold in crumbled cornbread to pan. Mix in panko breadcrumbs if using.
9. Transfer to lightly oiled 13x9 pan and bake until golden brown.