I’m sure I submitted this recipe last year but wanted to send again in time for Thanksgiving in case anyone is interested. It was given to me by a former co-worker; it was her mother’s recipe and the very best I have ever made. I love stuffing and this is delicious. Most preparation can be done a day ahead if you wish.
Carolyn, Tulsa

Connie’s Stuffing (Dressing)

1 stewing chicken
1 large bag (16 oz.) Pepperidge Farm Herb stuffing mix
2 boxes Jiffy cornbread

1 1/2 cup chopped celery
1 cup onion
1/2 cup margarine or butter
1/4 t. pepper
1/2 cup chopped pecans
1 cup dried cranberries (Craisins)
Diced chicken (add as much as you like but at least 1-2 cups; save rest for another use)
Broth from chicken

Additional cans of chicken broth (I usually need approximately 2 additional cans)
1 t. sage (more or less to taste) Cover chicken with water and cook until tender; de-bone, cut into small pieces. Save the broth to use in dressing.

Bake the Jiffy cornbread per instructions on box; after cool, crumble into a large roasting pan; add the Pepperidge Farm mix.

Melt butter in a small saucepan; add celery and onion and cook until tender. Add celery mixture, pepper, pecans, dried cranberries, and diced chicken to dry breads, mix well. Add broth from chicken, and use additional chicken broth if necessary. Toss lightly; should be very moist. Add sage to taste.

NOTE: Be sure to add sage last after broth. Roast covered at 325 deg. For 30-45 minutes
12-15 servings

http://www.nancyskitchen.com