"This is a family Heriloom recipe passed down from my great grandmother Ollie Joe Standard who got it from her mother and so on and so on. Most people only fix dressing for Thanksgiving or other Holidays but we love it so much we eat it all year round. Hope you all like it!"
Boil chicken until tender. Set out to cool. Mix cornbread mix and bake in oven following instructions on package. Then remove skin, debone and shred chicken. Discard of skin and bones. In large baking pan, add cornbread, onion (chopped), 1/2 teaspoon red pepper and the chicken broth. Mix with a hand masher. Add sage and salt a little at a time to taste. Add chicken to mixture. Bake at 350 degrees for 45 minutes.
Footnote: Make sure to NOT get the sweet kind of cornbread.