Grandma's Cornbread Dressing
My grandmother always made this cornbread dressing for holiday dinners and for family gatherings at other times of the year. Use your favorite cornbread mix to make a batch of cornbread, and then crumble it for use in this family-favorite recipe. I hope you enjoy it as much as I have!
crumbled cornbread
3
cups
butter
2
tablespoons
onion, diced
1
small
chopped celery
½
cup
eggs, beaten
2
large
chicken stock
2
cups
dried sage, or more to taste
1
tablespoon
salt and ground black pepper to taste
 Gather all ingredients.
  Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Place crumbled cornbread in a large bowl.
  Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.
  Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.
  Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.
  Serve and enjoy!
