The day before Thanksgiving I make a large pan of Martha White cornbread.
Thanksgiving morn I crumble the cornbread in a large baking dish.
In go the vegetables: onion, celery, bell pepper. Stir.
In go the spices: Italian parsley, thyme, oregano, salt, pepper, a bit of cayenne, onion powder, garlic powder and lots of sage. Stir.
Stir in one beaten egg and a couple of T. of melted bacon fat.
Add enough chicken broth to moisten the dressing thoroughly (about 10 cups).
Bake at 350 for an hour or so.
Give thanks and chow down.