Instruction Group 1: Homemade Chicken Stock Place the whole chicken in a large pot and cover with water. Add celery, green bell pepper, onion, garlic, sage, butter, and all remaining seasonings. Bring to a gentle boil, then reduce heat to low. Simmer for 1½–2 hours, until the chicken is tender and falling apart. Remove chicken and let cool. Strain broth into a container and reserve. Shred chicken for the dressing and set aside.

Instruction Group 2: Southern Cornbread Preheat oven to 400°F. Place 1–2 tablespoons of oil into a skillet and heat in the oven. In a bowl, combine cornmeal mix, flour, sugar, and sage. In another bowl, whisk eggs, buttermilk, and oil together. Mix wet and dry ingredients just until combined—do not overmix. Pour batter into the hot skillet (it should sizzle). Bake for 25–30 minutes, or until golden brown. Cool completely and crumble for dressing.

Instruction Group 3: Mixing the Dressing In a large bowl, combine crumbled cornbread, breadcrumbs, and shredded chicken. Add all seasoning ingredients and chicken bouillon. In a skillet, melt butter and sauté celery, peppers, onion, and garlic until tender. Add sautéed vegetables to the bowl and mix well. Stir in cream of chicken and cream of mushroom soup. Add beaten eggs and fold gently. Pour in 4 cups of chicken stock and stir. Add more stock as needed until the mixture is loose and pourable.

Instruction Group 4: Baking Preheat oven to 350°F.Pour dressing mixture into a greased 9×13 baking dish. Bake for 50–55 minutes, or until golden brown and fully set. Let cool for 10 minutes before serving.