1 skillet unsweetened oven baked cornbread
3 hard-boiled eggs, sliced or chopped
3 ribs celery, chopped
1 medium onion, chopped
2-3 green onions, chopped
1-2 cans chicken broth
1/8 tsp. black pepper
1 tbsp. poultry seasoning
1 tsp. garlic powder
1 tbsp. dry parsley
drippings from cooked turkey

Best to prepare cornbread the day before. On Turkey day, start dressing when you put your turkey on to bake.

Crumble cornbread in a large bowl. Add the chopped vegetables and seasonings. Give it a toss - start adding your liquid. You want the mixture to be moist but not soupy. Add boiled eggs at the end. Put this mixture in the sprayed or greased pan/skillet you plan on cooking it in and let it sit while your turkey is cooking. Make sure you leave a little room in the skillet to allow for expansion.

When your turkey is done, spoon some drippings over the mixture (without re-mixing) and bake at 350°F for 45 minutes or until the top is golden brown.

Because of the broth and drippings, this dish can be accidentally over salted. Make sure and do a taste test prior to salting. :)

Submitted by: Jimmie's Daughter, Missy