Amazing Louisiana Style Cornbread Stuffing

Preheat Oven to 400 degrees Using a Non Stick Cooking spray, lightly coat a 13x9 pan and set aside to wait for oven to preheat.

in a small sauce pan add 4 eggs and 1/2 tsp salt. Fill the pot with enough cold water to cover the eggs. turn the heat to high and wait for the water to boil. once water is at a full boil turn temperature down to medium and allow to boil another 10 minutes.

once eggs are done, take the pot off the fire and allow cold water to run over them until they are cool to touch. (Caution; The insides of the Eggs may still be extremely hot when you crack it to peel it. If you are in a hurry to peel them keep cold water running over them while peeling. If not,please allow them to cool for another 15-20 minutes to avoid burns.)Once Eggs are peeled, remove the yolk (yellow). Dice up eggs and place in small bowl. It will be a little while before you use them so you may wan't to set the bowl in the refrigerator.

(EGGS ARE OPTIONAL) IF you are allergic to, or do not like eggs please skip steps 2 and 3.

In a large mixing bowl combine 4 eggs, and 1 and 1/3 Cup milk. Stir briskly with a whisk until batter is smooth. Pour batter into 13x9 baking pans. Half the batter per pan. Batter should be no more than 1" thick. Bake for 25-35 minutes or until top is Golden Brown. When done remove from oven and allow to cool.

In a large sauce pot bring to a slow simmer (medium low heat) 4 cans Chicken Broth. On a large Chopping board, dice up 1 bunch of celery,and 1 bunch green onion, . Combine Green onion, and celery in a Large mixing bowl and add to the 4 cans of chicken broth. add 1/2tsp of salt and allow mixture to simmer for 30 minutes or until green onion and celery are tender. Once done turn burner off and place lid on the broth mixture.

Add 2 cans Cream of chicken soup and 1/3 cup of milk to small non stick sauce pot. Turn fire to low, stirring often bring cream of chicken soup to a boil. Turn off fire and set aside.

Once the Cooked cornbread is cool enough to handle, use your hands scoop it out of the pan, and crumble it in an extra large mixing bowl (10 quart or large cooking pot) Now for the fun and messy part. Most of the ingredients by now are fairly cool and easier to handle. You will need to have out:Diced cool EggsGreen Onion, Celery, and Chicken broth Fully cooked and Veggies softened Mixture.Cream of Chicken Soup, prepared mixture still warm.In the pot with cornbread slowly start adding about 1/2 cup of the Green onion,celery, and broth mixture until the cornbread starts to take on a "batter like" appearance. You do not wan't the mixture runny, or soupy. once the Cornbread has been slightly moistened, add the Cream of Chicken soup mixture. Stir this VERY well . I use a long handled wooden spoon. (My kid's jokingly call it "Mom stirring the cauldron".) By now the mixture should be a "Thick" batter. Add your Eggs and Stir again. Add more of the green onion, and broth mixture until mixture is slightly easier to stir, and is only slightly soupy. Once mixture is at desired consistency strain broth from veggies, and set broth aside. Add the leftover veggies to the cornbread batter mixture. Now here is where you add as much Sage and poultry seasoning that YOU wan't. I have found that almost everyone has their own taste when it comes to herbs and seasonings. Just please, do be careful adding too much of one, and not enough of the other can give you a bitter ,or a sweet taste. stir vigorously until well blended. This mixture at this point is all cooked and yes you can taste it to make sure. Yes maam with aching hands, feet, and back you are now almost done and ready to put this guy in the oven.

Preheat oven to 350 degrees.Pour Batter mix with Green onion,Celery, Eggs, and seasoning into Both 13x9 pans. Half in one, and Half in the other. Put baking pans in oven for 45 minutes.Stuffing will start to have a hard top crust. stir stuffing well and place back in oven for another 45 minutes. Take out of oven and serve. Enjoy!

Stuffing will burn in most ovens if left in over 45 minutes at a time without stirring.For drier Stuffing you will only need to keep stirring and resetting your cook timer to 30 minutes between each stir. You will need to monitor the pans closely while drying the stuffing out. Ovens may vary in temperature settings.