4-5 chicken breasts
3 cans chicken stock
1/2 pan cornbread, crumbled (you could buy or use a mix, but it can't be sweet cornbread! The best cornmeal mix is 3 Rivers)
2-4 slices white bread, torn into pieces or 1-2 cups Pepperidge Farms bread stuffing mix.
1 yellow onions,chopped
2-3stalks of celery, chopped
1/2 bunch parsley, chopped (optional)
1/4 pound of ham, chopped
1/2 stick butter
2 tsp thyme
3 tsp sage
salt (don't use a lot if you're using canned chicken stock)
2-3 cups chicken stock
Bring stock to a boil, reduce to a simmer. Poach chicken breast in simmering chicken stock until barely done. Remove, cool, and chop meat. Reserve chicken stock.
Saute chopped veg and ham in butter, season with some of the herbs & spices. Add to breads and season with thyme,sage, salt & pepper. Add stock and taste. Correct seasoning. Add beaten eggs and mix well. This mixture should be really wet. If it's not, add some more stock. Place in greased casserole, and bake 1 hour,uncovered, at 350 or until browned and bubbling.
Cornbread for dressing
2 cups 3 Rivers cornbread mix
1/4 Cup Crisco
1 1/2 Cup buttermilk
Preheat oven to 500. Mix cornbread mix, buttermilk and eggs together. Melt Crisco in iron skillet on top of stove. When hot, add to batter and beat. Add back to HOT skillet. Bake about 15 minutes, until beginning to brown on top. Turn out onto plate and slide back into pan so top side is down. Bake 5 more minutes and turn out onto plate.