1You can tweek this to make it your own. I have and I really don't measure. It's the way I was taught and I still don't measure alot of things out. I cook cornbread two days ahead and wrap good in alumimum foil and keep on stove. (pre packaged Buttermilk Cornbread mix/I use 2 packages). cut up celery and onions and put into lock bowls in fridge the day before cooking dressing. I also boil my chicken the day before so all I have to do is combine and bake the next day.
2Boil your Chicken Breast in water in large pan w around 1/2 the box of Chicken Stock. You can use fresh chicken or frozen Chicken breast. Add some salt and pepper to season while boiling. I also put in some garlic powder in the water. Around a teaspoon full.( or fresh garlic cloves/around 2-3).
Boil and then turn down to a medium boil for around an hour 1/2. Keep adding chicken stock as water boils down. Put in plate, cool chicken and then cut up into small peices or shread. Set aside. Save chicken stock/liquid in pot. I cook chicken the night befofe also and save the liquid in a container. (Will need to cool down).
3Set oven at 375 degrees. In large bowl or large stock pot ( I use the biggest one I have) put in bag of herbed dressing mix, crumble up cornbread and add. Add celery & onions, all your seasonings, chicken peices and mix together well. Add eggs, one at a time until you use all of them and dressing starts to feel moist. My mother has used as much as 12 in her dressing. (eggs help hold dressing together good). Mix very well. Add chicken broth, a little at a time. and keep adding until dressing mix is nice and moist. Alot of this moisture will cook out while baking. Don't want it to dry out. Might use at least 2-3 cups of chicken stock. After mixing all of it together and it's nice and moist, put into a 9"X13" pan to bake. I also stuff the turkey with it. Way moisturer.
4Bake at 375 degrees for around an hour or until top is nice and brown and feels solid to touch. Serve w Gibletless gravy. ***to follow***.