Make the Cornbread

1. Preheat the oven to 450°F and place a 9-inch cast-iron skillet in the oven to heat.
2. Add 2 teaspoons oil or shortening to the hot skillet and return it to the oven while you make the batter.
3. In a medium bowl, whisk together the eggs, buttermilk, and ¼ cup plus 1 tablespoon oil or melted shortening. Stir in the self-rising cornmeal mix just until no dry spots remain. If the batter seems too thick to pour, add 1 to 2 tablespoons more buttermilk.
4. Carefully remove the hot skillet from the oven and swirl the oil to coat the bottom. Pour in the batter—it should sizzle a little as it hits the pan.
5. Bake for 18 to 23 minutes, or until golden brown and set in the center. Set aside to cool slightly.

Cook the Chicken

1. While the cornbread bakes, place the chicken thighs in a large pot. Add enough water to cover them completely (2-3 cups).
2. Bring the water to a boil, then reduce the heat and simmer for about 15 minutes, or until the chicken is tender and reaches 165°F internally.
3. Remove the chicken from the pot and set it aside until cool enough to shred. *see note about the broth

Make the Dressing

1. Reduce the oven temperature to 400°F. Grease a 9 x 13-inch baking dish with nonstick spray or butter.
2. Crumble the warm cornbread into a very large mixing bowl. Add 1 cup (2 sticks) cubed butter and stir until it melts into the crumbs.
3. Add the 2 cans of cream of chicken soup, 1 bag of frozen seasoning blend, 2 eggs, Accent, salt, black pepper, poultry seasoning, and optional sage. Stir until evenly combined. There is no need to thaw or cook the frozen vegetables first.
4. Shred the chicken and fold it into the dressing mixture.
5. Stir in 2 cups of chicken broth. Add more broth, a little at a time, until the mixture is very moist, loose, and almost soupy. It should look a little wetter than you think it needs to be because the cornbread will absorb liquid as it bakes.
6. Spread the mixture evenly into the prepared baking dish.
7. Bake uncovered for 55 to 65 minutes, until the top and edges are golden brown and the center is set. Begin checking around 45 minutes, since the top can brown quickly.
8. If the top or edges brown too much before the center is done, loosely cover the dish with foil and continue baking.
9. Let the dressing rest for 5 to 10 minutes before serving.