Papa Tom's Cornbread Dressing

Many of you know that my father passed away this past summer. This recipe is
for his cornbread dressing. He made it every year at Thanksgiving and Christmas
while I was growing up. It was made the day before Thanksgiving and was an EVENT!
It never came out quite the same on any given year, and that was part
of the fun of it! Though I have been the one to make it for several
years now, I have always known that his advice on the subject was only
a phone call away. Dad, you are greatly missed...

This makes a turkey roaster pan full...

1 skillet of cornbread (I use 2 packages of Martha White mix)
8 pieces of white bread, toasted in the oven, slowly until brown on
sides.
minimum of 1 quart of rich chicken broth. Have more on hand.
1 small bunch celery chopped fine
3 large onions, chopped fine
1 bell pepper, chopped fine
1 bunch green onions both white and green parts, chopped
2-3 toes of garlic, finely chopped
6 boiled eggs
6 raw eggs
Salt, Pepper, Tony Chacheries or some type of creole seasoning,
and sage, to taste. For the sage, I start with 2 teaspoons, then
taste before baking the next day, and add more if needed. Remember, you can
add more, but you can't take it out!

You can do this in any order or timeline you choose and it will be good,
but this is the way I make it.
The night before I plan to make my dressing, and two days before I plan
to serve it, I make my cornbread and toast my bread.
Both are broken up finely into the pan, covered and left overnight.
I also cook a fat hen for the broth, using onions, celery and bay leaf to
season, along with salt and pepper. (For frugalness, I use my tops from
my celery bunch that I'm using for the main dressing). I usually end up with
about 2 quarts of broth. I also boil my eggs and refrigerate.
To make the dressing: Chop celery, onions, bell pepper, green onion and garlic
and cook in 1 quart of broth until veggies are just transparent.
Pour broth and veggies into pan with breads. Mix. Add 6 beaten eggs. Mix
Chop boiled eggs and add. Mix, Add seasonings. Mix. If your dressing seems
dry, add more broth. Add broth until dressing is almost soupy, but not quite.
It will absorb overnight. Cover and refrigerate overnight. The next morning,
taste and adjust seasonings, or add more broth if too dry. Bake at 350 degrees
for 1 1/2 hours, or until lightly brown. Let sit 1/2 hour before serving.
This freezes well and is the best dressing you will ever eat!!