My friend at work kept talking about her mom's dressing during the holidays. She gave me an idea of how her mother made the dressing. I looked up different recipes and combined the ingredients, and this is what I came up with. It is a lot of trouble to make, which is the reason that I only make it during the holidays. Every year, I say that I am going to find a simpler recipe, but when I hear one of my kids say, "My Mom's dressing is awesome"; I know that it was worth all the trouble.
Boil chicken in water that has been seasoned with salt and chicken bouillon cubes. Cool the chicken and debone. Shred the chicken into small pieces. Save the broth. Save the giblets for the gravy.
Make biscuits and cornbread the day before. Let it sit out all night to cool and dry.
Toast the pecans in butter and grind to fine meal.
When ready to make dressing, combine crumbled cornbread, biscuits, stuffing mix, chopped chicken, and ground toasted pecans together. Mix well.
Add the chopped boiled eggs and mix well.
Cook the sausage until browned. Drain, but save the drippings.
Mix sausage with cornbread mixture.
Melt the sausage drippings, bacon drippings, and butter in a skillet.
Saute the vegetables in the above drippings until tender (do not drain). Add one can of chicken broth (from boiled chicken) and cream of celery soup. Stir over low heat until celery soup is dissolved. Add to the cornbread mixture and mix well.
Combine seasonings with beaten eggs and add to the cornbread mixture.
Add enough of the chicken broth to the cornbread mixture to make it soupy.
Pour into lightly sprayed roasting pan.
Bake covered in a 325 degree oven for one hour.
Remove cover and bake uncovered until golden brown. If you like the dressing on the moist side, baste with additional chicken broth once it is uncovered.