Place ¼ cup of oil in an 8-inch skillet and coat bottom and sides. Place in the oven for 6-8 minutes or until hot. Remove from oven. Mix the remaining ingredients and pour into the hot skillet. Bake for 20-25 minutes.
Cornbread Biscuit Dressing:
Cook biscuits per package directions and set aside to cool.
Melt butter and saute onions, celery, sage, and thyme for 10-12 minutes, or until slightly browned.
Stir together stuffing mix, sauteed onion mixture, chicken broth and chopped eggs. Crumble cornbread and biscuits and add to mixture. The mixture should be somewhat soupy. Pour into a 9x13-inch dish and bake at 350 degrees for 30 minutes.