2-3 Packages Cornbread Mix
2-3 pounds dark chicken pieces
1 Package Pepperidge Farm Dry Stuffing Mix
1 cup chopped onion
1 cup chopped celery / thinly sliced
3 sticks unsalted butter
3-4 8-ounce cans chicken broth
1-2 Tablespoons Poultry Seasoning
1 Teaspoon Sage (optional)
1 Tablespoon Salt
1 Tablespoon Pepper
Bake large pan or skillet of cornbread according to directions until well-browned and let cool (can use 2-3 Jiffy cornbread mixes or equivalent of your choice). Boil several chicken pieces (2-3 pounds) to make rich broth (white pieces won’t produce best broth and good broth is the secret to good dressing. You can add canned broth to cooked broth to equal 8-10 cups.) Saute 1 cup chopped onion and 1 cup chopped celery in 2 sticks butter in heavy skillet. Crumble cornbread into a large pan. Add 1 bag of Pepperidge Farm Dry Stuffing Mix (can also use Stove Top Chicken Stuffing Mix). Add sauteed onion & celery; Add several cups of broth until moist but NOT soupy–stir well.
Next, Add Seasonings to cornbread mixture:
1-2 Tablespoons Poultry Seasoning (If you like Sage, add one Teaspoon at a time–a little goes a long way)
1 Tablespoon Black Pepper (or to taste)
1 Tablespoon Salt (add little by little and then taste)
1 stick unsalted soft butter
After adding all seasonings, taste before adding eggs to dressing mixture.
2 eggs, slightly beaten
Pour into large roasting pan and BAKE at 350 degrees for at least 1 hour. If additional baking is required, add additional 15 minutes until baked thoroughly (moist but not soupy and lightly browned on top).
Note: This dressing recipe is made according to my personal taste (and that of my family). In preparing the dressing, taste OFTEN and adjust seasonings according to your taste preferences.