Ingredients

1  pan of home-made cornbread, 9x13

6  cups + chicken broth

2  stalks celery (or 1 can of cream of celery)

1  cup water

1  can cream of chicken soup

1/2  tablespoon poultry seasoning

1  tablespoon ground sage

1/2  teaspoon black pepper

2  eggs, beaten

Instructions

Preheat the oven to 350 degrees.

Cut celery into very small pieces and add to a small saucepan with water. Cook on low heat until almost mush.

In a large bowl crumble cooked cornbread into small pieces.  Add poultry seasoning, sage, black pepper, celery with water and cream of chicken soup. Stir to combine and add the chicken broth one cup at a time while stirring then add beaten eggs. You may need more or less broth depending on how much cornbread you use. Your mixture should be thin and mixed well.

Pour into a baking dish.

Place in the oven and bake until the texture is solid but not hard, about 45 minutes to an hour.

You can also add  cooked chicken pieces in the dressing before you bake it if you wish.

Mother sometimes would add chopped boiled eggs to hers.