Preheat oven to 400*.

Stir greens, sausage, chicken & celery soup together, until well blended.

Stir green mixture into already mixed cornbread recipe; add enough broth to make it like a thick milkshake, but not too soupy that it sloshes, until all ingredients are well blended together.

I prefer using a cast iron skillet to bake this, it gives it a nice crust.

Drop a tablespoon of cooking oil in skillet, heat skillet till oil spreads out and coats bottom of skillet. (Watch carefully, too hot and it will smoke & possibly catch on fire)

After skillet is hot, remove from heat source. Pour in mixture. Spread evenly to sides of skillet. Should hear a nice sizzle. Place in oven and bake

Bake 40 minutes to an hour. Top crust should be golden brown. Check center for doneness with a toothpick. If pick comes out clean, it’s ready. If not reduce heat to 350* and cook a few minutes longer.

When finished baking, set aside to rest 10 minutes before serving.

Cook up some brown gravy to serve with the Green Cornbread Dressing.

Options: Substitute shredded chicken or turkey in place of sausage.