Cornbread Dressing

This is a holiday favorite. I always thought it was complicated, but it's really not.

Cornbread Dressing

6 cups cornbread, crumbled
2 cups breadcrumbs (use biscuits or toasted bread)
1 cup chopped celery
1 cup chopped onion
1 stick butter
1 tsp poultry seasoning
1/2 tsp sage
pepper to taste
salt to taste
4 cups chicken broth
2 eggs

Bake cornbread and let cool. (My mother-in-law uses those corn kit pkgs, but I make my Nana's cornbread). Toast bread and let cool completely. I like to use my food processor to grind up the cornbread and toast into crumbs, but you can crumble it with your hands. Combine in large bowl and set aside.

Saute onion and celery in butter for 2-3 minutes.

Add sauteed mixture to crumb mixture and stir in poultry seasoning and sage, salt and pepper. At this point, taste and adjust seasoning. Add eggs and broth and mix well. If it seems dry, add more broth, or even some water. You want it to be moist, but not soupy.

Pour into lightly greased casserole dish and bake at 375 for 30-45 minutes.

**I usually double or triple this. One batch isn't enough for leftovers!