| | Directions | | Melt butter in pan on low, add celery and onions and cook on low until onions appear clear. Break up cornbread into small pieces and place in very large bowl. Add drained celery & onions and chopped boiled eggs. Lay 2 pieces of white bread on top, then pour in at least 3 cans of chicken broth (or turkey broth). Let the bread soak up the broth before mixing. Mix with your hands to get the dressing thoroughly mixed. The dressing should be very, very soupy. When soupy enough, a puddle of broth should be on top of the dressing when you press your hand on the dressing, if not add more broth. Salt & pepper to taste. Bake at 400 for 20 minutes in a 13 X 9 casserole pan. If dressing dries out before serving, just add more broth. |
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| Ingredients | | - |  | 1 cup celery, chopped |
| - | | 3 Eggs, boiled (well done) |
| - | | 2 cups Onions, finely chopped |
| - | | 1 stick butter |
| - | | 3 cans Chicken Broth (or Turkey Broth) |
| - | | 2 pieces White Bread |
| - | | 1 pan of Cornbread (see Nannys cornbread) |
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