2Make cornbread. I use my Mom's recipe, you can make it the day before. Take half of cake and crumble into a large bowl. You can freeze the other half for another making later.
3Simmer celery and onion in chicken/turkey broth until tender.
4Add about 3/4 pkg of Pepperidge Farms Stuffing Mix to cornbread
5When onion and celery is tender add broth and veggies to cornbread and stuffing mix.
6Grate as many eggs as you think are needed into mixture. Use large side of grater. At least 4 eggs.
7Now add chicken/turkey stock until dressing is a very thick but not dry consistancy. You want it wet enough not to dry out when you cook it.
8Add Sage (this is personal, we love sage at our house) I would start out without at least 1 tbs., then you can taste it and decide how much more to add. You can safely taste this mixture because everything in it is cooked.
9If you like moist dressing you will want to add more broth and not cook until dry. Dot with butter/margerine and cook until heated through or until it is set. You can cook until it can be cut into squares or less and it can be spooned out.