Mine is a dressing, really, but the same principles apply.
Chop up your basic mirepoix (onions, celery, garlic, carrots if you want them) and saute in oil until cooked, add a package of chicken leg quarters, salt and pepper and enough water to cover. Cook until the chicken is done.
Remove the chicken and let cool and strain the stock reserving the stock and the vegetables separately. When the leg quarters are cool enough to handle, shred the meat and discard the bones.
Make a large pan of cornbread (we prefer the sweet Jiffy mix, use whatever you like), cool and crumble.
In a very large mixing bowl combine the crumbled cornbread, the shredded chicken and the reserved vegetables along with your preferred seasonings (we like a good amount of sage, salt & pepper, thyme and savory).
Return the mixture to you baking pan and pour over enough stock to make the mixture moist but not soupy. (If you're stuffing your turkey rather than making dressing, add only a little stock, just enough to make the mixture stick together but not too moist--the juices from the turkey will do the rest I would think--again, we don't stuff our bird.)
Bake until the top is golden brown and the dressing is heated through (about half an hour if done just before serving, an hour if made up and refrigerated). The dressing should dry out a little bit on top. (If stuffing your bird, make sure the center of the stuffing reaches 165 degrees Fahrenheit.)
