Chicken Dressing

Boil and bone a whole chicken, reserve broth. Mix crushed chicken bouillon
into broth while it's still hot and be pretty generous with it.

Prepare and cook one large pone of cornbread using three eggs and
water instead of any milk, and set aside. (Self-rising cornmeal and
flour are fine). Set aside.

Preheat oven to 425-450 degrees and grease (well) a large baking
dish (the one bigger than 9x11). Set prepared dish aside.

In a super large halloween-candy-size bowl, crumble cornbread,
chicken meat, finely chopped celery (or celery seed, a
little goes a long way), A large, finely chopped onion, a little
crushed or minced garlic, a good bit (1/2 a bottle or so...) of
ground sage, more crushed chicken bouillon, Rosemary (optional), and
salt and pepper to taste. Mix and pour into baking dish. Now pour
the broth mixture over it until it just reaches the top of the
dry ingredients.
Dot with big glops of butter or parkay about two inches
apart. Bake until bubbly and medium brown on top for about 1 hour
(time may vary, so keep a close check).

You really can't mess this up if you add the spices carefully. Also
you can add anything you like, like bell pepper or hot peppers.
Serve with gravy and/or cranberry sauce, Turkey, veggie sides and
desserts and you've got a feast.