2 pkg. herb seasoned dressing mix
1 pkg. cornbread dressing mix or 1 small cake of cornbread
2 eggs, beaten
chopped celery, onions and bell pepper (about 2 c.)
2 sticks Imperial butter
3 to 4 cans chicken broth

Sauté vegies in butter in skillet until tender. Mix dressing mixes, vegies and beaten eggs. Pour chicken broth over mixture, 1 can at a time, until dressing is moist enough. If necessary for taste, add another stick of melted butter.

Mom cooks her dressing in the crock-pot. Cover and cook on high for 45 minutes, then reduce to low 4 to 8 hours.