Chicken and dressing - my Mother's recipe

1 pan cornbread, crumbled (I process my until fine in food processer)
2 cups bread crumbs (add to cornbread crumbs)
1 medium onion, chopped
2 stalks celery, chopped
Cook onion and celery in microwave safe bowl covered with plastic wrap for 3
3 minutes. I don't know why but this makes a difference rather than just putting them in the dressing raw.

Add cooked onions and celery to cornbread mixture.
1 jar chopped pimentos, add to mixture.
3 Tbsp. sage (or less if you like)
Chicken broth (use broth from chicken if you boil the chicken) If you use a
cooked chicken from the deli, then you will need to use canned chicken broth. I'm guessing that I use about 4 cups minimum of chicken broth.
The consistency should be a bit thicker than pancake batter.
1 can cream of "whatever" soup (chicken, mushroom or celery) mixed with 1
soup can milk. Stir well, add to cornbread mixture.
Salt and pepper to taste.
At this point, taste the uncooked dressing and make adjustments in salt,
pepper and sage.
Now add 3 beaten eggs to mixture.
It is ready to bake. I usually debone my cooked chicken and add to the
dressing before cooking. If you prefer not to have it baked in the dressing
just serve the chicken on a different platter.

Spray oblong baking pan(s) with Pam. Fill pan to within 1/2 inch of top
Bake in preheated 350 degree oven until nice and brown (45 minutes to an
hour)

Serve with your favorite gravy.

Tip: Before bread goes stale, make bread crumbs and put in freezer bags.
Also, leftover cornbread can be frozen for later use. If you have more
dressing made than you need, place pan of uncooked dressing in freezer.
Make sure pan is freezer safe and keep covered. When ready to bake, remove
from freezer, thaw, then bake as normal. You would never know it was not
"made" that day.

I grew up watching my Mother make this dressing during the holidays. I
always loved just watching the entire process. This is truly a labor of
love for your family as it is time consuming, not a hard recipe, just
take time. If you cook the cornbread in advance, make it into crumbs and
freeze you really save time when you are ready to make this.