This is a double recipe, because once we were all married and brought our own families to my parents' for Christmas dinner, there could be 15+ people there. This is the only dressing my brother will touch, so we just had to preserve the recipe. It's really very simple, not much homemade, but full of nostalgic flavor.
1Bring chicken stock and Lipton onion soup mix to a boil. Put the cornbread dressing into a large bowl. Pour the heated stock over the dressing, and combine well.
2Place dressing in a large baking dish and bake at 350 degrees until hot (15-20 minutes). May cover with foil to keep from drying out. If too dry, add more chicken stock.
3Mama never stuffed her turkey - we just ate the dressing on the side with lots of gravy. You could use any turkey stock you may have for this dressing, but she always saved her turkey stock to make the turkey gravy.