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.
1Boil 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.
2Make biscuits and cornbread the day before. Let it sit out all night to cool and dry.
3Toast the pecans in butter and grind to fine meal.
4When ready to make dressing, combine crumbled cornbread, biscuits, stuffing mix, chopped chicken, and ground toasted pecans together. Mix well.
5Add the chopped boiled eggs and mix well.
6Cook the sausage until browned. Drain, but save the drippings.
7Mix sausage with cornbread mixture.
8Melt the sausage drippings, bacon drippings, and butter in a skillet.
9Saute 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.
10Combine seasonings with beaten eggs and add to the cornbread mixture.
11Add enough of the chicken broth to the cornbread mixture to make it soupy.
12Pour into lightly sprayed roasting pan.
13Bake covered in a 325 degree oven for one hour.
14Remove 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.