Cornbread Dressing

This is the world’s best recipe for cornbread dressing. Those who
read it are sworn to secrecy, and if you catch someone unauthorized
reading it, they must be shot. Here goes:

Preparation:

In a big pot with plenty of water, put two cans of chicken broth in
the water, two tablespoons of salt, and three tablespoons of black
pepper. Bring the water to a boil. Boil the neck and giblets from a
young turkey and four chicken breasts for two hours or until pulling
freely from the bone.

Make two pans of cornbread and set aside, toast twelve pieces of toast
and set aside, and boil twelve eggs and put in refrigerator. This can
be done the night before.

Dice three cups of green onions, three cups of white or Vidalia
onions, and two cups of celery. Drain about four cups of the water
from the boiled chicken and turkey into a smaller pot. Bring the
smaller pot to a boil and put in the onions and celery. Let boil till
the celery is tender and the onions are transparent.

Pull the meat from the neck of the turkey, de-bone the chicken breast,
and dice the giblets.

Cut or tear the toast into small pieces and crumble the cornbread in
large pot (LARGE). Chop the eggs and put them in the pot. Put the
de-boned chicken and turkey into the pot. Pour the cooked celery and
onions into the pot. Begin adding left over broth till the mixture is
the consistency of a thick cornbread batter. Mix in four tablespoons
of poultry seasoning, and stir well. Check the mixture for taste, and
if necessary, add salt. Pour the dressing into two large Pyrex
baking pans and bake in over at 375 degrees F. for one hour or until
the tops brown.

This can make a meal, or you can use it with Turkey and Ham and all
the fixin’s for Christmas, Thanksgiving or other holidays. This
recipe will feed about twenty people. You may want to cut it in half
for small groups.