Thanksgiving Dressing

• 6 cups cornbread, crumbled (not sweet cornbread)
• 1 (8 ounce) package cornbread stuffing mix
• 2 (10 1/2 ounce) cans cream of chicken soup
• 2 (10 1/2 ounce) cans cream of celery soup
• 2 (10 1/2 ounce) cans chicken broth
• 2 cups celery, chopped
• 1 large onion, chopped
• 1/2 cup butter
• 1 teaspoon italian seasoning
• 1/2 teaspoon oregano
• 1 tablespoon parsley
• 1/2 teaspoon basil
• 1/2 teaspoon sage
• pepper

1. Note that the 6 cups of cornbread is a guess. The recipe format wouldn't let me enter one large (10-12 inch) skillet of baked cornbread, crumbled.
2. Cook celery and drain.
3. Heat soups and broth, adding the cup of butter to the broth.
4. Note: If you wish, you can cook the giblets from the turkey and use that broth in place of the 2 cans of chicken broth.
5. Mix all ingredients together.
6. If too dry, may add small amounts of water at a time. Should have a meatloaf-like consistency.
7. Put into 13x9 inch pans and bake at 350 degrees until browned.
8. (Can also be used to stuff the turkey.).

cornbread, cornbread stuffing mix, cream of chicken soup, cream of celery soup, chicken broth, celery, onion, butter, italian seasoning, oregano, parsley, basil, sage, pepper

Taken from www.food.com/recipe/thanksgiving-dressing-408590 (may not work)