DRESSING:

1 prepared cornbread (Martha White cornbread mix)
1/2 (14 oz.) bag seasoned stuffing (Pepperidge Farms cubed herb)
1 large onion, chopped
2 celery sticks, chopped
4 cups cut-up chicken or turkey
2 (32 oz. ea.) cartons chicken broth
1 (23 oz.) can cream of chicken soup (family size)
1 (10 oz.) can cream of celery
1 cup (2 sticks) butter, melted
6 eggs
salt and pepper, to taste

Preheat oven to 375°F.

Mix crumbled cornbread, stuffing, onion, celery and chicken together. Add both cream soups. Add enough chicken broth to moisten, then add melted butter, eggs and seasoning. Stir well. Put in a greased pan (I use a large roaster).

Bake at 375°F till golden on the top.

GRAVY:

2 cups cut-up chicken or turkey
1 cup chopped onion
1 cup chopped celery
4-6 cups chicken broth
4 boiled eggs
cornstarch (add last)

Simmer all together for 45 minutes - watch and stir as needed. Add cornstarch (according to package), and when thickened to desired consistency remove from heat.

Submitted by: Candace