Bake a pan of your favorite cornbread
1 Recipe cornbread crumbled chunky
1 large onion chopped
1 entire head of celery chopped
1 stick butter
4 chopped hard boiled eggs
3 to 4 cans chicken broth or homemade chicken stock
(open one can at a time use only what you need for the consistency of your dressing)
1/2 teaspoon sage
1/2 teaspoon poultry seasoning if desired
salt and pepper to taste
Instructions:
Preheat oven to 375 degrees
1. Saute the chopped onion and celery in melted butter until onions appear clear and tender
2. Add sautéed onions and celery along with butter to cornbread along with chopped boiled eggs, and seasonings
3. Add Chicken Broth a * little* at a time; use this to get the moisture and consistency you want in your dressing.**see tips here.
4. Pour into greased large baking pan (it could take two pans depending upon quantity after mixing) Fill pan leaving at least an inch of space at top of pan it really won’t rise too much. but you don’t want it to overflow.)
5. I sprinkle lightly with paprika for pretty browning.
6. Bake 20 to 45 minutes to desired browning.