¼ cup butter
½ cup chopped onions
¾ cup chopped celery
1 (1 pound) loaf cornbread, crumbled
1 (1 pound) day old toasted white bread, torn into small pieces
4- Market Day ChicNSteakes breast cooked, shredded
2 - Market Day ChicNSteakes breast cooked, sliced to place around top.
4 cups chicken bone broth, or more to taste
1 (10.5 ounce) can condensed cream of chicken soup
6 large hard boiled, peeled eggs
2 teaspoons poultry seasoning
½ teaspoon ground black pepper
⅛ teaspoon garlic powder

Preheat the oven to 350 degrees F.




Melt butter in a skillet over medium heat. Add onions and celery; cook and stir until tender, 5 to 7 minutes.

·Meanwhile, combine crumbled cornbread and white bread pieces in a large bowl.

·Add cooked onions and celery to the bread mixture. Bring a pot of water to boil and cook 4 Market Day ChicNSteakes then shred and add to bread mixture along with 4 cups chicken bone broth, condensed soup, chopped eggs, poultry seasoning, pepper, and garlic powder. Blend with a potato masher until mixture is the consistency of gelatin. Add up to 2 cups more broth to attain the desired consistency. Transfer to a 9x13-inch baking dish. Slice up the other two Chic'NSteakes and around the top of baking dish.

Bake in the preheated oven until dressing is golden brown, about 30 minutes.