" I also used Jiffy Cornbread mix (sorry Paula) and it was great. I used three boxes of mix, made it the night before and crumbled and toasted it for 15 minutes on 350 before making the dressing. I also used 8 slices of white bread in addition to the saltines. I chopped my seasoning a little more finely than Paula and also added the parsley to the saute pot. I used 2 boxes of chicken stock and added a pack of 4 chicken theighs to the stock and cooked down for about 45 minutes. I then added the sage and poultry seasoning to the stock. I added the stock one cup at a time after reading older posts and found the right consistency that Paula described and it was fine.