Step 1

Bring 8 cups chicken broth to a boil in a large Dutch oven over medium-high heat; stir in chopped celery and onion. Reduce heat to medium, and simmer 20 to 30 minutes or until celery and onion are very tender. Remove from heat, and stir in 4 cups chicken broth. Cool 30 minutes.

Step 2

Meanwhile, stir together Cornbread Crumbles and next 2 ingredients in a very large bowl.

Step 3

Preheat oven to 350°. Stir broth mixture, eggs, and next 4 ingredients into cornbread mixture until thoroughly combined. If needed, stir in up to 2 more cups chicken broth, 1/4 cup at a time, until mixture is slightly soupy.

Step 4

Spoon mixture into 2 (13- x 9-inch) lightly greased (with cooking spray) baking dishes. Bake at 350° for 50 to 60 minutes or until done and top is light brown.

Step 5

MAKE_AHEAD TIP Based on a treasured recipe from SL Test Kitchen Professional Pam Lolley's grandmother, this dressing freezes beautifully. Guests will never know you made it three weeks before serving.