Southern Cornbread Stuffing

• 1 12 cups butter
• 1 12 cups celery, chopped
• 1 12 cups onions, chopped
• 2 quarts day old bread, crumbled
• 1 12 quarts cornbread, crumbled
• 1 tablespoon salt
• 1 tablespoon sage
• 1 tablespoon black pepper
• 1 -2 cup chicken broth

1. In a skillet sweat/soften the celery and onion till tender and transparent.
2. Combine breads and seasonings in a large bowl.
3. Stir in vegetables and butter mixture and then add in chicken broth to reach the desired moistness you prefer.
4. Normally I use about two cans.
5. This can vary depending on how dry and absorbent your bread crumbs are.
6. At this point you can stuff a bird with the mixture but I tend to just place the dressing in a buttered casserole dish.
7. Bake at 350* for about 1 hour till desired doneness.
8. I like the dressing moist inside and crusty around the edges.

butter, celery, onions, bread, cornbread, salt, sage, black pepper, chicken broth

Taken from www.food.com/recipe/southern-cornbread-stuffing-469102 (may not work)