Thanksgiving Dressing

6 cups dried cornbread and white bread crumbs
(or 16 oz pkg Pepperridge Farms Cornbread Stuffing mix)
2 cups broth (from turkey or Swanson’s)
6-8 Tbsp butter
1 cup chopped onion
1 cup chopped celery
½ - 1 can cream of chicken soup
1/8 tsp pepper
dash nutmeg
salt (if necessary)

Take cornbread and old bread and break them into small pieces. Spread them out on a cookie sheet and place in the oven at 300 degrees for at least an hour. Stir twice so the crumbs are dry on all sides. Cool and set aside. Or use prepared crumbs from the grocery store.
Pour broth and butter into a large pot. On medium heat cook the onion and celery in the broth until tender (approximately 10 minutes). Add 1/2 can chicken soup, pepper, nutmeg, and dried crumbs. Mix by hand until well-blended and moist. If needed add rest of soup and/or more broth. Taste. Add salt if necessary. Pour into a greased baking dish. Bake at 350 degrees for 30 minutes or until it bubbles around the edges and is golden brown on top.

As made by Grandma