Cornbread Dressing - Sneed Style

1Make the Cornbread - Any cornbread recipe will do (large batch), or buy cooked from the store (Prefer Family Cornbread recipe)

2Broth - Boil in 6-8 cups of water, giblets and neck of turkey or chicken, a stick of celery (2-2½ cups), and a chunk of onion. (used for gravy as well) - If you are using only breast, buy giblets, plus one can of chicken or turkey broth.

3Veggies - Sauté celery (2-2½ cups), green onion, parsley, sage, salt, and pepper in butter (1 stick)

4Dressing - Crumble cornbread into 4qt. Pyrex dish. - Mix in Herb Stuffing Mix - Mix in sautéed veggies - Add broth and mix till just wet. - Make well in mixed dressing and crumble 2-3 pieces of bread (2-3 pieces) - Beat eggs (3) into the well then mix well into the dressing mix

5Cook - Place in oven, uncovered, at 350 degrees for about 1 hr. - Add Drippings from the bird on top of the dressing before and once toward the end of cooking (3/4 - 1 cup evenly).