Thanksgiving Dressing - cooking recipe

Ingredients

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

Preparation

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.
Cook celery and drain.
Heat soups and broth, adding the cup of butter to the broth.
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.
Mix all ingredients together.
If too dry, may add small amounts of water at a time. Should have a meatloaf-like consistency.
Put into 13x9 inch pans and bake at 350 degrees until browned.
(Can also be used to stuff the turkey.).