Cornbread Dressing (Southern Style)

 

I love my dressing, give me a plate of it and Jellied cranberry sauce and I am a happy woman :)

 

6 cups cornbread, crumbled 

salt and pepper to taste

1-1/2 qt. chicken broth

1 lg. or 2 small cans of  cream of chicken soup

1 lg. or 2 small cans of  cream of mushroom soup

1 envelope of stovetop stuffing, dry

8 slices white bread, wet it in water then squeeze the water out.

            1 cup     each onion, chopped,

 

1 cup celery, chopped

2 tsp.  poultry seasoning

 

1 Tblsp. Garlic Powder

 

3 eggs, slightly beaten

3 hard-boiled eggs

       Heat oven to 400º F.  Place crumbled cornbread and crumbled loaf bread and stovetop stuffing in large mixing bowl.  Pour 4 cups chicken broth over and let set a few minutes.  Add onion, celery, raw eggs, salt, pepper, poultry seasoning, garlic powder and 2 hard-boiled eggs.  Mix well.  Add enough broth to make 'soupy.'  That's the secret of good dressing.  Bake in buttered pan 45 minutes or until set and  browned.

* NOTE *

I boil chicken gizzards and livers just till done and chop up in my dressing. Just adds that little extra something to make it even better. Also the stovetop adds tons of flavor.