1 large pan cornbread
chicken or turkey broth
3 chopped onions
1 stalk chopped celery
1 stick butter
4 beaten eggs
3/4 c. mayonnaise
salt and pepper
poultry seasoning to taste (about 3 tbsp.)

Bake cornbread. Boil chicken or use turkey broth. Pull chicken off the bone and chop.

In a large pan, crumble the cornbread and add enough chicken or turkey broth to make the cornbread kind of soupy. Sauté onions and celery in butter.

Add to the cornbread. Add eggs, mayonnaise, salt, pepper and poultry seasoning. Add chicken meat.

Bake in a 350°F oven until done (about 1 hour).

Gravy:

3 cans cream of chicken soup
1 can chicken broth
4 boiled eggs, chopped
1 c. cut-up boiled chicken
1/2 tsp. poultry seasoning

Heat and serve over the dressing.