Easy, Oh So Amazing, Mrs. Cubbison'S Turkey Stuffing, My Way - cooking recipe

Ingredients

2 (6 ounce) bags mrs. cubbison's prepared stuffing (1 box)
2 (6 ounce) bags mrs. cubbison's herb-seasoned stuffing cubes (1 box)
2 (8 1/2 ounce) boxes Jiffy cornbread mix
1 tablespoon olive oil
6 celery ribs, diced
1 onion, diced
10 hard-boiled eggs, diced
3 tablespoons garlic, minced
1 tablespoon sage
2 teaspoons black pepper
1 cup butter, melted
6 cups turkey broth (from your cooked bird)

Preparation

Follow the instructions to make the cornbread in and 8\" square pan the night before so it has time to dry out a bit, i usually break the loaf in half to help this process; crumble when ready to use.
You can also hard-boil the eggs the night before to save you time.
I usually only get about 3-4 cups of broth from my turkey so I boil the turkey neck in 3 cups water to make up the difference.
Saute celery, onion and garlic in olive oil.
In a large tray combine both boxes of mrs. cubbison's & crumbled corn bread (i use one of those huge disposable turkey roasting trays from the store).
Add veggies, eggs & seasonings.
Drizzle with butter & turkey broth until desired moistness, stirring occasionally to disperse liquids.
Bake covered for 30 minutes at 350 then uncover and cook for an additional 10 minutes or until the top is browned.