This an old family recipe from my Dad's mother, Velma. Its a Christmas/Thanksgiving cornbread dressing that absolutely everyone loves, and she would be so flattered knowing. This recipe is a very very moist dressing, despite during prep it seems like it may turn out dry! Temps for cooking will vary on your sea level, so bake based on your experience.
You'll need the largest corningware or disposable pan. A 9x13 is way too small, you'll need about 11x16x2.5 This recipe serves up to 24-36 people *ideally* but seems to never been enough for a family of 8 ;)
1Dice onion, boiled eggs, and celery, then combine in a large mixing bowl. This will later be the same bowl you'll add your dry components to.
2Shred the bread, about the size of a quarter, and measure the amount needed, then spread on a bake tray to toast in-oven. No need to brown them.
3Cut open the cornbread packaging, and combine with the diced vegetables; when bread is sufficiently dried, place and mix in the other items in the bowl. Mix with your hands till it looks even.
4In the baking pan, pour all of yours broths into it, then add your pepper, salt, and sage and stir till the sage is well broken up. Empty the bowl mixture into your baking pan, then mix if needed to saturate all ingredients.
5Level the pan out, then place your pan in the oven thats been heated to 350 degrees, and bake for 1 hour. Check toward the end, using the toothpick test. This should slice and move from pan to plate pretty solid, if it looks giggly when you pound the bottom, cook for another 15 minutes.