Mimi's Turkey Dressing

In honor of Thanksgiving I have decided to share my great-grandmother's cornbread dressing recipe. Now some people say cornbread is the best, and some people say bread dressing is the winner. This recipe has a little of both and my family has been making it here in Texas for over 100 years. It's the truth y'all! Now that I have the honor of cooking the recipe I am surprised at how easy it really is. In fact I'm in the middle of making a batch today! Mmmmmm........

Ingredients:

4 boxes of cornbread mix (I use Jiffy 'cause it's good!)

1 whole bunch of celery

2 bunches of green onions

14 - 16 slices of white bread

one large carton of chicken broth

3 stick of butter (that's right 3)

4 eggs

poultry seasoning

First bake your cornbread in a large baking dish. I used 10x14, but it will probably fit into a 9x13. After you take out the cornbread turn off the oven, put your white bread slices into the oven on cookie sheets to dry them out. While the cornbread is cooling chop all of the celery and green onions. In a large pan saute them in the 3 sticks of butter and set aside. In a very large bowl, crumble up the cornbread and white bread. Add the veggie and butter mixture and stir well. Next, heat up the broth until hot and pour it into the mixture. Now add the four eggs and stir well. Add poultry seasoning to taste. If it's too dry and crumbly add hot water until it gets a moist consistency. Finally spoon the mixture into a very large casserole dish (maybe even two) and bake at 400 degrees until light brown across the top.

HAPPY THANKSGIVING Y"ALL!!!!!!!!!!!!!!!!!!!!!!