My mama, Corinne Ricker, said, "In all the years I have made this dressing, none has ever been thrown out."  
Mama made her cornbread in a cast iron skillet on the stovetop - sort of fried in two batches.  I just make mine in the oven. I think hers was better. The big debate:  dressing or stuffing.  It's dressing, if it's served as a side dish; it's stuffing, if it's actually used to stuff something!
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Mama!
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Mama's Dressing!
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1 large fryer chicken
1 bunch celery, chopped
2 large onions, chopped
3 eggs, beaten slightly
6 slices stale bread, crumbled
1 teaspoon poultry seasoning
1 batch cornbread, crumbled
salt and pepper to taste
butter
  1. Stew the large fryer chicken in a large pot of boiling water until the meat is falling from the bones.  Remove chicken from water; save the stock!
  2. Remove chicken from bones. In a large bowl, mix the chicken, crumbled cornbread and toast, and some of the leftover chicken stock (Just add until mixture is moist.)
  3. Chop onions and best parts of 1 bunch of celery (include the leaves).  Saute' well and mix with bread mixture.   Add more chicken stock to moisten.  Fold in three beaten eggs.  Salt and pepper to taste and add the poultry seasoning.
  4. Place this mixture in buttered pan and dot the top with small pieces of butter.  Bake until browned on center oven rack at 375°.  Stir from browned sides to center once or twice while cooking.  Cook until browned.
Need gluten free dressing?  Here's a very easy recipe and delicious to boot!
Gluten Free Cornbread Dressing