• Preheat your oven to 400°F. In a mixing bowl, combine the white cornmeal mix, milk, eggs, and vegetable oil. Stir until just combined. Pour the batter into a greased 9-inch cast iron skillet or baking pan. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool, then place it into a food processor and pulse it until it forms fine crumbs. Pour the crumbs into a large mixing bowl.
• Place the whole chicken in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 45 minutes or until the chicken is cooked through and tender. Remove the chicken from the pot and let it cool. Strain the broth and reserve for the dressing. Once the chicken is cool, shred the meat, discarding the skin and bones. (Use the chicken in another recipe.)
• Pulse the biscuits in a food processor until they form fine crumbs. Pour the biscuit crumbs into the same bowl as the cornbread crumbs. Mix to combine.
• Chop the green onions finely, including both the green and white parts. Add the chopped green onions, black pepper, salt, onion powder, poultry seasoning, sage, and celery salt to the mixing bowl with the cornbread and biscuit crumbs.
• Beat the eggs in a small bowl. Add the beaten eggs and 8 cups of the fresh chicken broth to the mixing bowl. Stir well until all ingredients are combined and the mixture reaches a moist, soupy consistency. Add more broth if needed.
• Reserve 1/2 cup of the uncooked dressing for the gravy. Reserve any remaining broth.
• Preheat your oven to 350°F. Grease a 9x13-inch baking dish and pour the dressing mixture into the dish, spreading it out evenly. Bake for 20 minutes then stir well. Add more broth if needed to maintain a moist consistency. Return the dish to the oven and cook for another 25-35 minutes, or until the top is golden brown and the dressing is set.

To Make the Gravy:

• While the dressing is nearing the end of its cook time, add the reserved uncooked dressing and at least a cup of remaining broth into a small saucepan. Heat over medium heat until the gravy comes to a simmer. Turn the heat to low and continue cooking for 3-5 minutes.
• Let the dressing cool for 5-10 minutes before serving.