Day before you make dressing, make cornbread: 6 eggs 2 c. milk

Grease 9 x 14 inch cake pan and prepare per instructions, increasing baking time by 10 minutes (approximately 25 to 35 minutes). Stew 8 chicken breasts covered with water until very tender. Add 2 onions and several celery stalks, salt and pepper. (I added a container of chicken livers when chicken almost done.) (One is plenty - two too many.) Next day: Melt in large skillet, 1 stick butter over low heat. Saute 4 to 5 onions, chopped, and 10 to 14 ribs celery, until well done, approximately 45 minutes. Crumble cornbread in large bowl. Add 4 to 5 slices day old bread, if not enough (I use 3 to 4 slices Branola bread). Remove chicken from stock, de bone and de-skin and chop into bite size pieces. Cook (boil) stock to reduce to 1/2 of original liquid. When sauteed onion and celery are done, pour over bread. Mix well and add 4 tablespoons Worcestershire sauce, 2 tablespoons black pepper, 2 1/2 to 3 teaspoons poultry seasoning. Beat 6 eggs well and add. Add cooked chicken. Mix well. Add enough of strained chicken stock to make dressing consistency of loose cake batter. If not enough stock, use canned chicken broth (I used all stick and 1 can broth). Add 1 pint half and half. Mash lumps out and taste for seasonings - may want to add more Worcestershire sauce, salt and pepper, etc. Grease 2 large shallow pans and bake in preheated 400 degree oven for 30 to 40 minutes, until brown. Remove and cover with foil. Makes a lot but freezes well. Best if not over baked to avoid dryness. Best when mixture is loose-type cake batter consistency before baking; then check after 30 minutes. This is a small project but worth the effort if you love cornbread dressing.