This is Mom's recipe and has been made by our family since I was a child. It is a standing joke that every year, my sister and I call each other to ask "Now, what goes in that dressing again?" We've been making this recipe for 30+ years and it just isn't right until that call is made and we get the giggles. This net picture shows you now it should look.
3Add celery, onion and bell peppers. Mix well (I use my hands here.)
4Gradually stir in chicken broth. (This is where I use a long-handled wooden or metal spoon)
5Add sage, poultry seasoning and black pepper. Mix well to combine.
6Make sure that all of the cornbread is soaked with the chicken broth. Add more chicken broth or hot water if needed. This mixture should be thick and wet but not too runny (a little thicker than the cornbread was before you baked it).
7Taste the dressing and adjust any seasoning as needed. (Be careful, the sage and poultry seasoning are a little salty.)
8Slightly beat the eggs in a small bowl and add to the cornbread mixture. Stir the mixture until the egg is completely combined.
9Cover the roasting pan with aluminum foil and seal to keep in steam. Bake in the oven for 2 hours.
10Remove foil and bake another 45 minutes to 1 hr. It should be lightly golden on top....not dark brown.