Southern Cornbread Dressing...

One recipe cornbread, already baked and crumbled
3 cups soft breadcrumbs or biscuits (I use biscuits)
1/2 cup butter
2 medium onions, diced
1 large bunch celery, diced
1/2 cup finely chopped fresh sage (or 1 tbsp. dried sage, or poultry seasoning)
4 eggs, lightly beaten
6 10.5oz. cans condensed chicken broth, undiluted (I use those boxes of Swanson’s broth)
1 tbsp. pepper

Combine cornbread and breadcrumbs or biscuits in large bowl; set aside.

Melt butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage and saute one minute more. Stir vegetables, eggs, chicken broth (enough to make mixture about the texture of mashed potatoes) and pepper into a lightly greased 13X9-inch baking dish and 1 lightly greased 8-inch square baking dish. (I use a large foil disposable dish. Easier cleanup.) Cover and chill eight hours.

Bake, uncovered, at 375 degrees for 35 to 40 minutes or until golden brown.