Nana's Cornbread Dressing

Absolutely the BEST dressing in the World!

13 x 9 pan of cornbread (recipe below)

2 1/2 cups cornmeal
1 cup flour
2 eggs
1/4 t. salt
3 t. baking powder
1/4 cup oil
2 cups of milk
Bake at 400 for 25 - 30 minutes.

In saucepan, saute':
2 1/2 cups celery, chopped
2 cups onion, chopped

Then:

Crumble cornbread in very large bowl.
Add saute'd veggies.
Add:
1 16 oz. pkg Pepperidge Farm Cornbread Stuffing
Pepper to taste
1 1/2 T. Sage
2 T. Poultry Seasoning
6 cans of chicken broth (0r equivalent)
6 slices of toast, cubed

Taste. Add more seasoning if you feel you need more. You need to do this now because after you add the eggs you won't want to taste it. At least I never did!
Then add:
3 eggs

Put in pan(s) and Bake at 350 for approximately one hour.
Optional:
My Mom would sometimes add chicken or turkey to the dressing.


Memory:
Several years ago, we were celebrating Thanksgiving at my home in Friendswood and my Mom came up ahead of time to help with all the cooking. When she began making her famous cornbread dressing, I asked her about the recipe. Of course, there was NO recipe. So, we worked together to create this recipe. It took us twice as much time to prepare the cornbread dressing, but we had fun and finally a recipe for those of us who need one. When all is said and done, no one's can match my Mom's cooking because she makes all her food with so much TLC and she really loves to cook for her loved ones.