Our favorite Thanksgiving side is the dressing of course. 2 packages of Martha White’s corn bread baked as directed and cooled, 3 boiled eggs chopped, 2 cups of diced celery, carrots and onions that are cooked until just tender with salt and pepper. Two teaspoons of poultry seasoning, 2 to 4 cups of chicken stock and 2 beaten eggs (I use homemade but bought is fine) 1/2 whole cooked chicken, picked and pulled apart, 3 slices of bread that has been toasted and dried.
Crumble the cornbread and the toast add the cooked veggies, chicken, boiled eggs, poultry seasoning. Add enough of the stock just until it is moist, add the beaten eggs and mix well. Add more stock to reach a thinner consistency.
Bake in a 350 degree oven stirring occasionally and bake until golden brown and the edges are crispy.