You will need:
Cornbread crumbles (I don't know how much - what's left after a few slices have been eaten from a large pan of cornbread, maybe 6-8 cups)
1 can of chicken broth (or more)
1 egg (or more)
1 can of cream soup (chicken, mushroom, or celery are recommended)
1 medium onion, chopped
1-2 carrots, chopped
6-8 oz. bulk pork sausage (not the sage kind, unless you like sage)
1 lb. chicken (Cheater step: use leftovers, or one of those grocery rotisserie chickens)
spices (salt, pepper, paprika, cayenne - some people like sage or poultry seasoning, but I think those things are gross)
Crumble up the leftover cornbread. I like to put it into a ziplock bag and smush it up.
You can clean the skillet and then use a little butter or olive oil to cook the onion and carrot, or you can just use the sausage grease. I'm in favor of the pork fat, but that's not very health conscious. Use the pork fat, or choose something healthier, but cook the vegetables until the onion is translucent.
This time, I used raw chicken; however, I often use one of those grocery rotisserie chickens that I've pulled apart. Those things can be used in all sorts or recipes, but I digress.
Cook the dressing at 350 degrees Fahrenheit for about 30-45 minutes, until the dressing is set around the edges and beginning to brown. It should not be set in the middle. I suggest checking it several times during cooking to make sure that it isn't too dry. If your dressing is solid, you need to add some liquid - broth or water will do fine. When it is done, the edges, and any peaks should be golden and maybe even a little crispy, but the dressing should still have some jiggle to it.
Print the recipe! Go make some!