Mixed Bread Dressing

• 1 loaf of white bread, toasted in the oven until kind of crisp but not burned and then torn into bits
• 3 packages of Jiffy cornbread muffin mixed, prepared and baked according to directions on package and then crumbled
• 1 large container of chicken broth or cook a whole chicken in several quarts of water; remove chicken, refrigerate broth, and then skim off fat. Use the broth.
• 1 big bunch of celery, trimmed and sliced and cooked in butter until soft
• 2 large sweet (Vidalia if possible) onions, chopped and cooked in butter
• 1 stick of butter, melted in pan to cook the celery and onion

Mix all but the broth together in a big bowl.  Pour the chicken stock over it (warm it up if it is refrigerated).   Put it into casserole dishes and bake for about 40 minutes at 350 degrees.  You can make it the day before and bake it right before dinner.