Either smoke the turkey or bake in the oven (either way follow the directions on the turkey). For dressing, cook a large pan of cornbread. Chop celery and onions and sauté in a small amount of Canola oil until tender. You can decrease the amount of celery and onions according to your taste. Boil 6 eggs, cool, peel and chop. Crumble the cooked cornbread in an extra large pan. Add sautéed vegetables, raw eggs, and chopped boiled eggs, white bread crumbs, soups, garlic powder, Greek seasoning, salt, pepper and sugar. If you like sage, add some. Add broth to make the dressing to desired consistency. Pour into a 4 or 5 inch deep baking pan and bake in preheated 350ºF.   oven until dressing is firm and lightly browned (approximately 1 hour). Baking the dressing in a deeper pan keeps the dressing from becoming too dry while baking.