2Boil chicken backs & thighs. (You can do them separately.) Then cool. I use chicken backs for fat & flavor; thighs for the meat.
3Crumble & brown the sage breakfast sausage.
4Sauté the onions & celery in sausage drippings.
5Crumble the cornbread in an extra large bowl. Add leftover bread/biscuits, crumbled.
6Mix into the bread mixture sage, black pepper, salt poultry seasoning, sausage, onions, celery, cream of chicken & cream of celery.
7Pull apart chicken thighs & any meat on chicken backs then put in mixture.
8Pour enough chicken stock to make mixture a little loose if you are going to have the dressing marinate in the fridge overnight (which I recommend). But do not make mixture too loose if you are not marinating overnight.
9Next day or same day, add vegetable oil & 2 eggs. Add more stock to mixture to make mixture less stiff but not too loose.
10Pour into a large greased sheet pan. Bake 45 minutes to 1 hour until brown around edges & toothpick comes out clean.