Prepare the Cornbread

1. Bake the cornbread 2 to 3 days in advance.
2. Cool completely, crumble, and let it dry at room temperature, loosely covered with a clean kitchen towel.

Roast the Turkey

1. Preheat oven to 450°F.
2. Season turkey wings and thighs with salt and pepper on all sides.
3. Place on a foil-lined baking sheet and roast for 20 minutes.
4. Reduce heat to 350°F and continue roasting for 1 hour. Check the thickest meat, away from bone, reaches 165°F.
5. Cool until you can safely handle the turkey; refrigerate cooked turkey and drippings within 2 hours if not assembling promptly.
6. Pour off drippings and reserve.
7. Remove meat from bones, discarding skin and bones.
8. Coarsely chop the meat and set aside.

Cook the Vegetables

1. Melt butter in a large skillet over medium heat.
2. Add onions, celery, and bell pepper; cook until tender.
3. Stir in garlic and cook for about 30 seconds without browning.

Assemble the Dressing

1. Place dried, crumbled cornbread in a very large mixing bowl.
2. Add sautéed vegetables, parsley, crushed saltines, cream of chicken soup, 2 cups turkey drippings, and chopped turkey meat.
3. If drippings are insufficient, use chicken broth to bring the total to 2 cups.
4. Mix well.
5. Season with salt and pepper to taste.
6. Transfer mixture into two greased large baking dishes.

Bake

1. Preheat oven to 350°F.
2. Bake uncovered for about 45 minutes, until golden brown on top and the center reaches 165°F.
3. If the top browns too quickly, cover loosely with foil.