3 1/2-4 lb. chicken wings or thighs
4 tbsp. poultry seasoning
1 pan cornbread
3 onions, chopped
1 bunch celery, chopped
1 stick butter
2 tsp. sage
2 tsp. poultry seasoning (more to taste)
Broth

Cook cornbread. Cool and refrigerate. Put chicken in pot and cover with water and add poultry seasoning. Simmer until chicken is done (about 45 minutes). Remove chicken from broth and cool.

Saute celery and onions in butter for 5 minutes. Crumble cornbread in bowl and add celery and onions. Add sage and poultry seasoning. Add broth slowly a little at a time until mixed together but not soupy. Save remaining broth in refrigerator. Taste dressing and use more seasonings if desired.

Place in oblong pyrex dish. Skin chicken (if wings are used, break off and use only the small drumstick portion) and place on top of dressing. Bake at 350 degrees for 30 minutes. Some of the refrigerated broth can be added when reheating leftover dressing, since it tends to dry out.

Note: If desired, you can use this dressing for a turkey and save the chicken in the refrigerator for barbequed chicken or other chicken recipes later in the week.