Cornbread Dressing

• 16 ounces Pepperidge Farm Herb Stuffing
• 2 (6 ounce) boxes Martha White yellow cornbread mix
• 1 tablespoon sugar
• 6 eggs, beaten
• 4 stalks celery, diced
• 2 medium onions, diced
• 1 tablespoon poultry seasoning
• 1/2 tablespoon sage
• 2 teaspoons pepper
• 1 cup butter
• 4 (10 1/2 ounce) cans cream of chicken soup
• 42 ounces chicken broth

1. Make cornbread according to package directions- Adding 1 Tbsp Sugar.
2. Heat oven to 350 degrees.
3. In a LARGE pan mix stuffing mix, crumbled cornbread, and 2 cans of broth.
4. Chop onion and celery and saute in the 2 sticks of butter.
5. Heat soup in a seperate pan
6. Mix heated soup in with cornbread and stuffing mix.
7. Add onions, celery, beaten eggs, poultry seasoning, sage, pepper and mix thouroughly into dressing.
8. You want dressing to be very "juicy". If it gets dry add more broth.
9. Cook until browned on top - about 1.5 hours or so.

stuffing, sugar, eggs, stalks celery, onions, poultry seasoning, sage, pepper, butter, cream of chicken soup, chicken broth

Taken from www.food.com/recipe/cornbread-dressing-342972 (may not work)