Mrs. Threatt’s dressing is perfect holiday dish

Happy Thanksgiving, almost, and for all that have asked me to run this one more time, here it is. 

This is the most popular recipe that I am asked for. I had a call, and the lady said she lost her recipe and they would not have dressing if I could not print it again.
Mrs. Threatt’s Dressing
2 cups self-rising meal
7 boiled eggs, chopped
11 raw eggs
1-1/2 cups buttermilk
1 pound oleo
2 cans cream of chicken soup
2 cans cream of celery soup
2 large onions, chopped
1/4 cup shortening
1/4 pound crackers, crushed
Chicken broth

Mix meal, five raw eggs and buttermilk together.  Heat shortening in skillet, then add to mixture; stir well.  Pour into skillet and bake at 450 degrees until done. 

Put oleo in large bowl; add hot corn bread crumbled up, boiled eggs, six raw eggs, cream of chicken soup and cream of celery soup, onions, and crackers. Add enough chicken broth to make soupy.

Spray pan well and pour in. Bake at 400 degrees for 45 minutes or until brown. Do not cook dry!

See more of Rhonda’s Recipes on page A6 of the midweek Tribune out Tuesday, Nov. 17.