Boil whole chicken. Remove to cool and save broth. Cook cornbread 2 packages at a time. Saute celery, onions, bell peppers in 1 lb of butter until tender. In dutch oven, crumble all cornbread. Shred chicken and add to cornbread. Add vegetables, salt, pepper, poultry seasoning, cream of chicken soup, raw eggs, and grated boiled eggs. Pour broth into mixture and stir all ingredients together until well mixed. Pour into roasting pan. Bake at 400 until dressing sets all the way through. Can be mixed the night before and cooked the next morning.
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