Step 1: Cook Vegetables

• Cook finely chopped celery and onion in 1/2 cup of butter in a large skillet over medium heat stirring constantly, until tender.

Step 2: Mix Dressing

• Crumble 5 cups of your favorite cooked cornbread recipe into a large mixing bowl. Add 2 cups of herb-seasoned bread stuffing mix and mix together. Combine the cooked celery & onion mixture with the cornbread mixture and stir. In a medium bowl, lightly beat the 3 eggs. Then add the cream of chicken soup, 1 tablespoon of poultry seasoning, and 2 cups of chicken broth, mixing well. Add this mixture to the cornbread mixture and mix to combine. Gradually add the remaining chicken broth. Your dressing should be thick, not soupy.

Step 3: Make Ready to Bake

• Spoon the mixture into a lightly greased 13x9 baking dish. Bake uncovered in a 325℉ oven 40-50 minutes until a golden brown.

Step 4: (optional) I am from the South, where we mix chicken into our dressing. This is my preference, but it is not necessary.

• As I spoon the mixture into the baking dish, I’ll arrange the chicken pieces in a scattered pattern, mostly in the middle layer and on top. I’ll gently press the chopped chicken into the dressing, leaving just a little peeking through on top.

Step 5 To Make-Ahead Dressing

• The dressing can be made ahead and frozen. The day before baking, take it out of the freezer and let it thaw overnight in the refrigerator. About 30-45 minutes before baking, bring it to room temperature, then place it in the oven to bake.

Note: Depending on your preference, cover your dressing with aluminum foil while it bakes if you like a more moist dressing.