Cornbread Dressing

Precook cornbread and cool.

Precook 1 cup water, 1/2 stick butter, 1 chopped onion and 1/2 cup celery.

In extra large pan, mix (by hand with a whisk) chicken, soups, eggs and seasonings. Add cornbread, milk and toast.

Add precooked items while slightly warm.

If dry, add another can of broth and milk. This makes two large casserole dishes. Cook at 350° until middle is firm.

Time varies depending on size of dish.

A clean knife test will work. This can also be prepared ahead of time and frozen.