Pork/Chicken Dressing

One of my favorite dishes is my grandmother's chicken & dressing recipe.  She actually boiled and put three full hens in her dressing.  I have also substituted pork as well.  I have tried on so many occasions but have never been able to recreate her exact recipe.  Granny Lester used to just dump stuff in and stir it up and it was excellent.

Recently I found a "shortcut" version of dressing to make that tastes almost identical to my Granny's.  Surprisingly, it is really delicious and makes a nice 9x13 baker of dressing.  It is so easy to make that you can fix for a Sunday lunch whether it is the holiday's or not!  Here's the recipe:

2 pkg Cornbread mix – prepare & crumble

2 Celery stalks chopped fine
1 Onion – chopped fine
2 Tsp oil
1 Can cream of chicken soup
1 Large can of chicken broth *(add more if necessary)
3 TBSP Sage
1 TBSP Celery salt
4 Hard boiled eggs - diced
2 Large cans cooked chicken (mixed meat) *do not drain
Salt and pepper to taste

Directions:

Saute celery and onion in oil. Add in chicken soup and broth, sage, celery salt, eggs to cornbread mixture. Add more broth as needed to avoid dryness. Should be fairly moist when you start baking. Cook in a 9 x 13 baker for 40-45 minutes at 350°.