Giving Cornbread Dressing a light stir half-way through baking fluffs the texture and insures even baking. Hard boiled eggs do not freeze well, so if any of your Cornbread Dressing is destined for the freezer leave them out. You can always stir some in before you bake the thawed dressing.

1/2 cup unsalted butter
2 cups diced Vidalia onions
2 cups diced celery
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
1/4 cup fresh parsley, chopped
10 3/4 ounces cream of celery soup
10 3/4 ounces cream of chicken soup
2 extra large eggs, beaten
1 recipe Iron Skillet Corn Bread, stale and crumbled
6 White Wheat Biscuits, stale and crumbled
6 cups turkey broth
3 extra large eggs, boiled and chopped

1. Preheat the oven to 350 and spray a 9″ x 13″ baking dish with no-stick spray.
2. In a large skillet over medium heat melt the butter and saute the onion and celery until softened. Season with the salt,pepper, and poultry seasoning. Stir in the parsley and cook a couple of minutes more. Remove from the heat and stir in a cup of broth to cool slightly. Stir in the soup, then the beaten eggs.
3. Crumble the corn bread into a very large bowl and combine with the crumbled biscuits. Add the vegetable mixture and some of the broth and stir to combine. Continue stirring in the broth a cup at a time, using from 4 to 6 cups, and then the chopped eggs. The dressing will have a very loose texture.
4. Pour the dressing into the prepared baking dish and bake 30 minutes. Remove from oven and stir in a fluffing motion. Return to oven and bake until done, about 30 to 45 minutes.

Servings: 12