Outlaw Dressing/Stuffing
 (Original recipe by Esther Smith)

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Ingredients:
 2 Cornbread Stuffing Mixes               
4 Stalks Celery (chopped)                        
1 Onion (chopped)          
4 Eggs (beaten)
1 stick Butter (melted)
 Sage                              
Poultry Season                
Chicken Broth (2 or 3 cans)             
Salt and Pepper                                          

Preparation:
 In a large baking pan mix the Dressing Mix, Celery and Onion.
Spread the mixture out evenly in pan.
Sprinkle the Poultry Season and Sage liberally and evenly over the top of the dressing.
Sprinkle the Salt and Pepper lightly and evenly over the top of the dressing.
Pour the Butter evenly over the top the dressing.
Using your hands and a large spoon, mix the dressing well.
Taste before adding the eggs and add more of any spices needed.
Spread the dressing out evenly in the pan.
Beat the eggs and pour evenly over the top of the dressing after seasoning to taste.
Pour 2 cans of Chicken Broth evenly over the top of the dressing.
Mix well.
Spread out evenly in the pan.
Dressing should be very moist. If needed use the other can of broth to add more moisture.
Dressing can be baked in the pan you used for mixing and transferred to a dish for serving or baked in a casserole dish and placed directly on the table.
Cooking:
Preheat the oven to 350 degrees.
Bake at 350 until a knife comes out clean.  About 45 minutes to an hour. 
Note: The dressing recipe above is intended to be served as a side dish. By using less broth so mixture is dryer, it can be used as a stuffing for a chicken or turkey.
NEVER STUFF A CHICKEN OR TURKEY BEING SMOKED AT LOW TEMERATURE. 
 The general idea is when baking the dressing in the oven for a side dish is you want it to start out very moist because it will dry out considerably during baking. When used as a stuffing inside a bird, the stuffing will retain most of its moisture plus absorb moister from the bird so it needs to start out just moist enough to hold together when squeezed into a small ball.
Remember, if using as a stuffing this mixture contains raw eggs. Using a thermometer, check the stuffing temperature as well as the meat temperature to insure the stuffing has reached a safe temperature. Stuffing should reach at least 160 degrees.