Lynn Gurkin's Cornbread Turkey Dressing

Lynn Gurkin's Cornbread Turkey Dressing

We love old timey cooking, but we like the convenience of modern cooking too. This recipe is made exactly like old timey dressing, but it has all of the modern conveniences to save time and labor in the kitchen. We also love to use this same dressing with a stuffed baked chicken and put all of the overage of the dressing around the chicken. If you don't feel like baking a whole chicken you can use this dressing around chicken parts, such as breasts and thighs. Pretty much anyway you would like to present your fowl dinners.

1 bag (160z) Pepperidge Farms Cornbread dressing
1 bag (16oz) Pepperidge Farms Sage dressing
1 can (14oz) (approx) Chicken Stock
1 can (10oz) (approx) Cream of Chicken soup
1 cup of broth that has cooked out of a chicken/
2 eggs
1 large boiled onion, chopped
½ cup chopped celery if desired
add giblets if desired or halve to use part for the gravy

Some folks like to stuff the turkey and cook the dressing for just as long as the turkey. We have found that sometimes this will turn out OK and other times it will be too dry. This manner of cooking the dressing seems to be the best. Also, we do not add any extra sage. Sage will overpower the rest of the dressing and when the dressing is prepared and cooked properly it simply does not require a ton of sage to "give it a taste." Below is the way we prepare and serve our dressing.
Mix all ingredients in a large bowl. Cook the turkey to within 30-45 minutes of completion and then stuff the turkey with this dressing. Add the remainder around the turkey. If you wish you can put the extra dressing in a side dish for cooking, but it does not seem to taste as good when cooked with the turkey. Serves...a bunch. Enjoy.