We always have cornbread dressing, in a baking dish, never stuffed in the bird, and ours isn't the least bit sweet. Crumbled cornbread (but not made with too much sugar, dad would have a fit if I made sweet cornbread!), sauteed veggies (celery, onions, parsley), diced meat from the giblets, (or, usually, just diced chicken from another meal), a few dashes of Creole seasoning, and PLENTY of homemade chicken broth.
When we make it, we saute the veggies, season them with the creole seasoning and then blend that with the crumbled cornbread. Put the crumbly mixture in your greased baking dishes (Usually make a ton!) and then just add chicken broth, and keep adding it as it soaks up for a few minutes. You want it really, really moist/liquidy, so that as it cooks, the cornbread has plenty of moisture to soak up.
Be careful not to cook it at too hot a temperature, or the top will scorch!
One of my sisters' former MIL's was famous for her dressing, and it caused a bit of consternation one day when it was discovered that she used cornbread muffins from the local grocery store instead of making her own. (NOT sweet corn muffins, those are a different creature)
We don't add bread crumbs, or crusts, or whatever, since the cornbread itself is made up of a blend of cornmeal and flour.
A fruit is a vegetable with looks and money.
Plus, if you let fruit rot, it turns into wine,
something Brussels sprouts never do.
P. J. O'Rourke, humorist