There's no one right way to make dressing. This is my recipe, a simple cornbread dressing using things we generally have lying around. This is a little drier; it's the sort of dressing you'd love to put gravy on. For a more moist product, increase your chicken broth.
2 slices white or wheat bread
1/2 an onion
2 stalks of celery
2 eggs, beaten
1 cup chicken broth
2 Tbsp butter
1 Tbsp rubbed sage
1 tsp black pepper
Loosely crumble cornbread and tear white/wheat bread into small pieces. Place bread pieces on a cookie sheet and dry in the oven at 200 degrees for an hour.
Preheat oven to 375.
Chop onion and celery. In a bowl, combine bread, onion, celery, and beaten egg. Spoon into a greased 8x8 baking dish.
Microwave broth with butter, sage, and pepper for a minute or two. Stir to melt butter and hydrate spices, then pour over your bread mixture.
Bake covered for 30 minutes, then uncovered for 15-20 minutes.