2 pkgs Yellow Cornbread Mix (Prepare and bake according to pkg directions)
2 onions chopped
5 riles celery chopped
6-8 green onions chopped (tops and bottoms & do not sauté)
2 cans Cream of Chicken soup
2 cans cream of mushroom soup
4 eggs beaten
Salt and Pepper to taste
3-4 tablespoons Poultry Seaonings (more if needed)
1-1/2 boxes of Chicken Broth
Bake cornbread according to instructions on package and let cool. Crumble to a fine consistency.
In a large roaster add enough oil to sauté 2 large onions and celery until wilted. Add crumbled cornbread and chopped green onions and mix with sautéed vegetables. Add 2 cans Cream of Chicken soup and 2 cans cream of mushroom soup. Add seasoning to taste before adding beaten eggs.
Lastly, add enough chicken broth that the mixture is a little soupy, but not thin or runny.
Pour mixture into a large greased casserole (reserve a half cup or so for gravy)and bake at 375 degrees approximately 60 minutes or until firm in the middle. (This recipe is easily doubled).
In a measuring cup whisk 4 to 5 heaping Tblsps Flour into 1/2 cup to 3/4 cup warm water.
Using the remainder of the chicken broth, warm the broth in medium size sauce pan and whisk in flour and water mixture. It thickens as it cooks. Add reserved dressing mixture and simmer for 30 minutes until the desired thickness. If needed, add more flour and water to thicken.