To make homemade chicken dressing, boil 6 cups of chicken broth. Combine crumbled biscuits and cornbread, and pour in 3 cups of broth. Sauté onions and celery, stir into the cornbread mixture, and add 3 cups of broth, eggs, black pepper and sage. Bake in preheated oven for one hour.
Before preparing the dressing for chicken, preheat the oven to 375 degrees Fahrenheit. Boil 6 cups of chicken broth in a large saucepan, and divide the broth in two. Take another large bowl, and combine 5 crumbled biscuits and 4 cups of crumbled cornbread. Pour in 3 cups of the boiling broth, cover it, and allow it to stand.
Heat margarine over medium heat in a medium-size skillet. Sauté onions and celery until tender. Stir them into the cornbread mixture. Add the 3 remaining cups of broth, black pepper, 3 beaten eggs and sage into the cornbread mixture. Pour into an iron skillet or roasting pan, and bake in the preheated oven for one hour or until browned.
An alternative slow-cooker chicken dressing recipe involves boiling 5 skinless and boneless chicken breasts for 20 minutes before stirring in a slow cooker together with crumbled cornbread, 8 slices of torn bread, 4 beaten eggs, 1 chopped onion and 1 tablespoon of salt. Add 2 cans of chicken broth and 2 cans of cream of chicken soup, and flavor with sage. Dot with margarine, cover, and cook on low heat for three to four hours.