Aunt Dot'S Cornbread Dressing - cooking recipe

Ingredients

4 -6 boneless chicken thighs
4 cups cornbread
2 cups seasoned bread crumbs
2 -3 cups chicken broth
3 eggs
1 (5 ounce) can evaporated milk
1 (8 ounce) can cream of chicken soup
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon sage
1/4 cup butter
2 cups celery
1 cup onion

Preparation

Boil chicken thighs until tender and shred into pieces when cool enough to handle.
Melt butter and saute chopped onions and chopped celery until softened. Crumble corn bread (sometimes I use cornbread muffins from the bakery section of my local supermarket) and seasoned bread crumbs.
Add the onions, celery, milk, soup, salt, pepper, and seasonings.
Add chicken and chicken broth one cup at a time or until mixture has a smooth consistency.
Beat eggs slightly and add to mixture.
I usually do a taste test at this point and add more seasonings if needed. Bake in a large greased pan at 375 degrees for 30 to 40 minutes or until top is golden brown.