How to Make It
Prepare the Chicken Stock: Place chicken broth, onion, dried parsley, Jane’s Krazy Mixed-Up Salt, salt, and pepper in a large saucepan over medium-high. Bring to a boil; add chicken thighs. Reduce heat to medium-low; cook, uncovered, until chicken is very tender, about 1 hour. Remove chicken from stock; set aside until cool enough to handle, about 20 minutes. Cut into small pieces to measure 4 cups. (Reserve remaining chicken for another use.) Strain stock; discard solids.
While Chicken Stock cooks, prepare the Cornbread Dressing. Place a greased 10-inch cast-iron skillet in oven; preheat to 400°F. Whisk together milk and eggs in a large bowl until well blended; let stand 5 to 10 minutes. Gently whisk in corn muffin mix. Carefully remove hot skillet from oven; pour in corn muffin batter. Return skillet to preheated oven; bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 23 minutes. Carefully invert cornbread onto a wire rack; cool completely, about 45 minutes. Reduce oven temperature to 350°F; place a large cast-iron Dutch oven or a 14-inch cast-iron skillet inside oven. (Or you can bake the dressing in a 15- x 10- x 3-inch baking dish [a lasagna dish] and skip this step.)
Wipe the 10-inch cast-iron skillet clean; add oil and butter, and heat over medium. Add bell pepper, onion, celery, 1 teaspoon of the Jane’s Krazy Mixed-Up Salt, and 1⁄4 teaspoon of the black pepper. Cook, stirring often, until onion is translucent and tender, about 10 minutes. Remove from heat.
Place cooled cornbread in a large mixing bowl, and crumble using your hands. Add chopped chicken, hard-cooked eggs, bell pepper mixture, evaporated milk, and 2 1⁄2 cups of the Chicken Stock. (Reserve remaining stock for another use.) Add remaining 1 teaspoon Jane’s Krazy Mixed-Up Salt and 1⁄4 teaspoon black pepper to cornbread mixture; stir to thoroughly combine.
Transfer mixture to preheated cast-iron Dutch oven or skillet (or large baking dish). Bake at 350°F until set and lightly browned, 1 hour to 1 hour and 15 minutes. Garnish dressing with fresh sage or parsley leaves.