This Cornbread Dressing recipe is from Houston, Texas, just as written down by my family in the late 60's although it goes back many decades before that! (Am so glad they wrote all the family recipes down!).
Cornbread (about 1 layer cake size)
Same amount of bread (white)
1 bunch green onions (cut in about 1 inch pieces)
1/2 white onion, chopped fine
4 tb mazola cooking oil (or any kind)
Salt
Pepper
2 cans Chicken Broth
3 Stalks celery, cut up rather fine
Parsley
6 to 8 hardboiled eggs
Break up the cornbread and white bread
In a skillet, put the oil, celery, green onions, white onion, and let wilt over a low fire. Do not brown, just wilt.
Mix this all with the bread and cornbread mixture.
Cut up parsley, add.
Stir in the chicken broth. This should be fairly mushy.
Fold in the cut up hardboiled eggs.
Add the salt and pepper.
Put in a greased baking pan (should be at least 2 inches thick when in the pan).
Bake in 375 degree oven until slightly browned on top.
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To me this recipe IS thanksgiving. This and cans of turkey gravy - nothing else is necessary in my opinion!
The cornbread dressing sounds like my family recipe also. I love it, and it isn't Thanksgiving without it. Never have added eggs to it however, but I may just try that.
Your cornbread dressing recipe is similar to what I make, but I add a *little* poultry seasoning. Sometimes, if I have stale biscuits on hand (the only way that would happen would be if I baked them the day before and hid them) - I use those in the mix.