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Southern Cornbread Thanksgiving Dressing

2 stalks of celery (chopped)
1 medium onion (chopped)
2 or 3 day old biscuits
1/2 dozen eggs
2 slices of stale bread
Small pan of corn bread 
poultry seasoning to taste
 salt and pepper to taste 
Broth....have about 6 cans on hand
1/2 stick butter

~remember...a little of this and a little of that~

In a saucepan I put broth, chopped onion, chopped celery, and butter.

I let it simmer a minute to soften the onions and celery. (It seems to mix  better with dry ingredients this way.)
While this is simmering I put cornbread, stale bread,  and biscuits through a blender.

In a large bowl I mix dry ingredients with eggs, poultry seasoning, salt and pepper.

NOW this part is important
I like my dressing to be of a very liquid 
consistency....not watery but a thick liquid that is easily poured...(we do not like dry dressing and
this makes a creamy soft dressing that my family loves)

Add the warm broth mixtue  until you get a dressing with the  consistency described above.

When I get the consistency I like I pour into my
OLD OLD dressing pan  (LOL...this pan has got to be at least 50 years old) and bake at 325 until the middle is set.

A really great tip is to stir the dressing while 
it is cooking to speed up the cooking process
and keep the juices and other ingredients mixed well.

*note* I usually double this recipe for all 
the family when they come.