Baby's Thanksgiving Cornbread Dressing

Southern Tradition. My grandmother makes this every Christmas and Thanksgiving. Please note that my grandmother cooks by "eye" and taste, so you may need to adjust ingredients, i.e. more or less stock, bisquits, etc. The dressing should be moist but not runny before cooking. 11/27/09 Please NOTE my above message...if you are not comfortable cooking by approximations then do NOT try this recipe. I have written this by watching my grandmother and measurements are indeed different everytime. This was recorded so that I can continue the tradition into the future when she is no longer able to make this for us.

• Ready In: 1 hr 10 mins
• Serves: 10-12

Ingredients

• 6  biscuits, cooked and crumbled
• 3 (32 ounce) cans  chicken stock
• 1⁄2 cup butter (or more)
• 10 1⁄2 ounces  cream of chicken soup
• 1  large onion, chopped
• 2  cups celery, chopped
• 4  eggs, hard-boiled, chopped
• 4  green onions, chopped
• 2  loaves  cornbread, cooked and crumbled
•  salt, to taste
•  pepper, to taste
•  seasoning, to taste

• Serve with

•  baby's giblet  gravy

Directions

1. Cook onion and celery in two cans of broth until tender. Add butter and cream of chicken soup. Stir until melted and remove from heat.
2. In a VERY large bowl place crumbled cornbread and biscuits. Add eggs and green onion. Toss to combine.
3. Pour broth mixture over crumb mixture. Mash together using hands. This is when you decide how much of the third can of broth you need. Should be moist but not runny. This will depend on the type of cornbread you use and how many biscuits you put inches.
4. Pour into greased casserole and bake at 350 degrees for at least 45 minutes until browned on top.
5. For a one dish meal can layer in cooked cubed chicken or turkey.