1 pkg. store dressing mix
1/2 pkg. cornbread mix
4 hard boiled eggs, diced
6 raw eggs, beaten together
3 cans chicken rice soup
4 stalks of celery, chopped
1 lg. onion, chopped
1 tbsp. butter
2 sprigs parsley, chopped
Season to taste

Can add more sage if needed.

Pour dressing mix into large bowl. Add chopped eggs, beaten eggs, chicken rice soup, and enough water to moisten but not runny. Saute onions, celery, and parsley in butter until done. Add mixture to dressing and stir. If not moist enough, add water. I bake dressing separately in large sprayed pan.

Bake at 350 degrees for 1 hour. Should be golden brown on top.