A box of Stove Top corn bread dressing allows you to make simple dressing at the last minute. Allow about six servings per box unless you are feeding a pack of field hands. I recommend using a covered casserole dish to keep the dressing hot and steamy until serving time. Makes 6 (½-cup) servings ¾ cup chopped celery ¾ cup chopped onion 2 tablespoons olive oil 1 cup water ¾ cup defatted cooking liquid from turkey 1 box (6 ounces) corn bread stuffing (Stove Top brand suggested) →Prepare celery and onion, and saute in a 2-quart saucepan using olive oil until onions begin to brown and celery begins to soften. Add 1 cup water and cooking liquid from turkey. (Use additional water if cooking liquid is not available.) Bring liquid to a boil. Stir in mixture from stuffing package and cover for 5 minutes. Fluff with a fork and keep covered until ready to serve. →Cook’s note: I have doctored up the convenience stuffing mix for years, and now when I try to switch, my family complains that it is "not the same” as my good dressing, which is this recipe. The recipe is easy to double, triple or quadruple as needed. →Source: Sherrel Jones.