Start with the turkey for the gravy - In a large pot, add turkey thighs, 2 cups diced onion, 1.5 cups diced celery, poultry seasoning, salt, and pepper.

Add enough water to just cover the thighs. Bring to a boil and simmer for 1 hour or until done and tender.

Once done remove the thighs and reserve the leftover broth with the cooked celery and onion.

Remove skin from thighs and rough chop turkey. Set aside. We make ours a day ahead.

Make the cornbread - Preheat oven to 350 degrees.

Grease a cast iron skillet with butter and place in the oven to warm while you mix the ingredients.

In a medium bowl, combine cornmeal mix, melted butter, buttermilk and eggs. Mix well.

Pour into skillet and bake for 20-25 minutes or until done. Allow to cool. We make ours a day ahead.

Make Dressing - Cube cornbread and place into a large bowl and mash.

Add croutons and mash into cornbread.

Add celery, onion, Italian seasoning, sage, ground thyme, poultry seasoning, oregano, salt and pepper.

In a large bowl add chicken or turkey broth to remaining broth mixture made from turkey thighs.

Combine with cream of chicken and cream of mushroom. Whisk well.

Add 8-10 cups of this hot soupy broth to cornbread mixture. Mix well. Add 2 T. melted butter and mix well.

Spray 24 muffin wells and scoop about 1/2 cup of dressing into each well.

Bake in a 350 degree oven for 30-35 minutes or until set and browned.

Make the roux - In a small skillet, melt butter over medium heat. Add flour and cook for about a minute.

Add roux to remaining soupy broth and mix well. Thicken over low-medium heat for about 10 minutes or until thickened. Pour over individual dressing servings and serve with Homemade Cranberry Sauce. Say Grace and enjoy!