This is my Thanksgiving dressing. I found the base recipe in Best of the Best from Mississippi several years ago, and have made several slight additions and modifications. It is excellent, if I do say so myself.
Cornbread Dressing
2 pans cornbread
2 raw eggs
8-10 slices white bread (or buns), soaked in evaporated milk
2 sticks butter (1 for cooking veggies, 1 melted to add to final mixture)
Salt & pepper to taste
2-3 medium onions, chopped
6-8 sticks celery, chopped
5 boiled eggs, mashed well
2 teaspoons poultry seasoning
Chicken broth - about 1.5 quarts (preferably Kitchen Basics brand)
1 can cream of chicken soup
1 rotisserie chicken, deboned & chopped up
Sauté onion & celery in one stick of butter for several minutes. In a very large mixing bowl, mix everything together. Add enough chicken stock to make mixture soupy. Divide into two 9x13 aluminum baking pans. Bake at 350° until golden brown, about an hour.
Cornbread:
2 cups White Lily cornmeal mix
1.5 cups whole buttermilk
1 egg, beaten
3 TBSP canola oil
Mix all together, bake in cast iron skillet at 450 degrees for about 25 minutes.
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