Cornbread Dressing

Recipe from

Kay Harrell

1 1/2 cans biscuit (cooked)

2 slices white bread (toasted) could also use French bread

1/2 skillet of yellow cornbread

1 large onion (chopped)

1 1/2 cups celery (chopped)

3-4 cups broth and drippings from turkey

1-2 eggs (raw)

4 eggs (hard boiled)

Boil giblets with 1 or 2 chicken bouillon cubes (or a whole chicken in water with 2 or 3 chicken bouillon cubes).  Toast bread and set aside to dry; bake cornbread in a skillet or pan; bake biscuits.  Allow to cool.  Sauté onion and celery in a small amount of water.  Into a large bowl, crumble biscuits, bread, and cornbread.  Chop 4 hard boiled eggs and add to mixture of breads. 

Add: onion/celery mixture, 1 or 2 raw eggs, 3-4 cups of broth with drippings from the cooked turkey.  Mix well.  Spread into baking dish. Pour additional broth over top.  Bake at 350 degrees for 30-40 minutes.