Preheat your oven to 400 degrees F. Place a cast iron skillet with 2 tbsp of shortening in the oven. While the skillet is heating, prepare the cornbread by mixing together the cornbread ingredients. Remove the cast iron skillet from the oven and pour in the cornbread mixture. Bake for 18-22 minutes until it is golden brown. Allow to cool then crumble into a bowl. This step is best done the night before.

In a large pot, add the ingredients for the broth. Add enough water to cover the chicken by ½ inch. Cover and simmer for 1 hour. Then uncover and simmer for 30 minutes to reduce the broth. Strain the broth with a colander. I had about 3 ½ cups of broth. Pick the meat off of the chicken bones. Discard the bones and skin, but chop and add the veggies to the dressing if desired.

Preheat the oven to 375 degrees F. In a skillet saute the onion, celery, and poultry seasoning in 3 tablespoons of butter for 3 minutes. Remove from heat and place into a large bowl. Crumble in the cornbread. Mix in the cream of chicken soup, cream of onion soup, pepper, and 3 cups of broth. Add enough broth until the mixture reaches a somewhat wet consistency; I used 3 ½ cups of broth. Taste and adjust seasoning if needed. Stir in the beaten eggs and shredded chicken. Grease a cast iron skillet with butter. Add in the dressing mixture and bake for 50 - 60 minutes until the top is golden brown.