Recipe(tried): Chicken and Cornbread Stuffing

This is a double recipe, you can cut it down, or freeze some unbaked, and bake when needed.

I use two whole chickens, cover with:
water
salt and pepper
3 tbsp of dried chicken bouillon
1 stick (1/2 cup) margarine
1 whole onion
celery leaves
Boil, covered until tender. Allow chicken to cool to handle, remove chicken from bone.

Use colander to drain broth, use broth for dressing and gravy. Need extra large mixing bowl

One Large Recipe of Unsweetened Cornbread (recipe follows)
2 boxes of Stove-top Chicken Dressing
2 whole stalks of diced small celery
2 large diced onion
1/2 cup dried parsley
1 tsp dried sage
1 tsp thyme
1-2 tsp poultry seasoning
2 tsp salt
1 tsp black pepper
2 cooked chickens, boned and cut up bite size or larger
8 eggs slightly beaten

Mix all together except eggs, taste for seasoning before you add the eggs, then add eggs and broth as needed from boiled chicken. Spray large pan with Pam. Bake at 350 degrees for 1 1/2 hours or longer. Cover for first 45 minutes. I like it brown on top and moist. Depending on the amount of broth will make the soupy, moist, or dry consistency.

UNSWEETENED CORNBREAD
(add 2/3 cup of sugar when making the cornbread to eat with dinner)

2 1/2 cups yellow cornmeal
2 cups flour
2 tbls baking powder
2 tsp salt
2 sticks (1 cup) of margarine or can use oil
2 eggs
4 to 6 cups of milk
no sugar for dressing (2/3 cup dinner)

Do not overmix
Put 1-2 tbls oil in baking pan.
Heat pan with oil for a few minutes.
Pour in batter.
Bake 425 degrees for ? ? ? 35 minutes or more, can't remember on double batch.

Dressing is a meal in itself with chicken, but we serve it for turkey dinners, holidays are over, but I saw your request and thought you would enjoy our down-home family recipe!!!!