Much Requested Corn Bread Dressing Recipe Happy Thanksgiving

Hello to all my foodies friends out there in web land Happy Thanksgiving to you all this 2013.  Am going to keep this very short tonight.  Just wanted you to know how grateful I'm to be able to be with my family and friends this season.  I live on an airport and last night we had a plane crash which killed the pilot and my prayers go out to his family and friends who will be missing him very much this Thanksgiving.  I also want to thank the families of the pilot because he landed that plane into the woods instead of hitting a house along our street.  As we know out here he was an instructor so I know in my heart that is what he meant to do is to save lives but not his own.  To me he is a hero and God Bless him.  That said am ending this blog with great big hugs for his family.

Several of you have asked for this recipe so am sending it your way now. 

Corn Bread Dressing

1 pan cooked Corn Bread

1 recipe cooked Biscuits

8 Boiled Eggs

2 Bunches Green Onions Chopped

2 32 oz. Chicken Broth

1 Onion, diced

4 Stalks Celery, diced

1 stick Butter

Salt and Pepper to taste

2 tsp. dried Sage

4 Chicken Bouillons

2 tsp. Onion Powder

Sauté diced onions and celery in the butter.   Pour the chicken broth into the pan with the sauté vegetables.  To the broth you add the salt, pepper, sage, bouillons cubes, and onion powder.  Drop in the green onions and simmer about 5 minutes.  Break up the corn bread and biscuits in a large boil.  Salt and pepper again.  Chop the eggs and add them to the bread mix.  Pour your broth into the bread mix and stir till it is moist.  Grease a pan and pour your dressing into the baking dish and cover with foil.  Place dressing into a pore- heated oven at 375 degrees and bake it for about 45 minutes, remove the foil and stir the dressing and then bake it again for about 35 more minutes or until the dressing is nice and brown.  Serve hot.