Georgia Boatwright gave my momma this recipe at least 30 years ago. It is almost a meal in itself. It involves a great deal of preparation, but it is so worth it and the making of it is part of our family's tradition. From the time they were 2 years old, my children have helped to make it. (Toddlers are excellent crumb-makers!) My youngest loves it so much, I sometimes make it even when it isn't Thanksgiving.
1Crumble cornbread. Dissolve bouillon in chicken broth.
In a giant bowl, combine all ingredients, mixing well.
Spoon mixture into one or two baking dishes.
Bake at 350 - 400 degrees F for 40 minutes, until heated through and just beginning to brown.