There is a cute story to this recipe. My mother-in-law was a fabulous cook. My Father was a fabulous cook & Chef. My Dad heard me raving about Mrs. Sefcik's Cornbread Dressing at Thanksgiving in 1969. He was ticked-off that I liked her dressing more than his. He spent the next couple of years trying to improve his recipe. I finally told him his was better so that he would quit trying to out-do her recipe. Now that my wonderful father is gone, I can finally admit that I still love Mom Sefcik's Dressing more than his.
Bake 3 packages of cornbread per instructions on bag in a 9X13" pan. Break up cornbread and 1/2 loaf of white bread into a large bowl.Add all dry ingredients and let set over night.
Saute onions and celery in butter and add to dry mixture.
Mix above mixture with 4 raw eggs and 2 boiled and chopped eggs.
Add enough chicken broth until mixture is soupy.
Grease a 9X12X2" pan heavily with shortening. Add dressing and cook at 350° for about 1 1/2 hours. (The bigger your pan the less time it needs to cook.) Dig in with a spoon to see if it is done. It should be moist not dry.