Dressing 2-3 chicken backs 1 8oz. Bag Pepperidge Farm corn bread dressing mix 1 8oz. Bag of Pepperidge Farm herb seasoned dressing mix 1 can chicken broth 1 can cream of chicken soup broth from turkey 1 onion - chopped 1 tsp ground sage black pepperidgesalt poultry seasoning (optional) Boil chicken backs, remve skin and discard. Pull meat off. Place onion in a small pot and add a little water. Cook for 5-6 minutes. In a large bowl place both kinds of dressing mix, chicken broth, cream of chicken soup, onion, meat from chicken backs, and turkey broth. Add salt, pepper, and sage. Taste to see if seasoning is adequete and add a little bit of cooking oil if needed. If dressing mixture is to thick add more broth or some hot water. If dressing mixture is toot hin add some toasted bread (crumbled up). Taste periodicly to see if anything else is needed. Bake at 350° for 25-30 minutes or until brown. *Sometimes I cook a muffin cake of corn bread to use in place of all the dresisng mix *You can freeze extra dressing to bake at a later date if desired.