Southern-Style Cornbread Dressing

Preheat oven to 450ºF.

In large skillet, melt butter over medium heat. Add celery and onion and sauté for 15 minutes. Remove from heat and set aside.

Combine cornbread with torn bread in a large bowl. Pour in chicken broth. Using a potato masher, begin mashing the bread, adding additional broth as needed, until the mixture is slightly soupy. Mix in raw eggs. Add hardboiled eggs, sautéed vegetables, and shredded chicken. Stir until all ingredients are well combined. Season with salt and pepper.

Pour cornbread mixture into a 9 x 13 x 2 inch casserole dish coated with nonstick cooking spray. Place dish on the middle rack of the oven and cook for 1 hour.

Broil for an additional 5-10 minutes or until the top is golden brown. Remove from oven and let sit for 15 minutes before serving.