2 pans 13 x 9 x 2 in. pans baked cornbread, finely crumbled (about 12 to 14 cups; Use Buttermilk Cornbread recipe)
2 tsp. salt
3 tsp. pepper
2 tsp. celery salt
1/2 c. rubbed sage (one half of a .5 oz. jar)
3 c. coarsely chopped celery
2 1/2 c. chopped onion
6 eggs
2 1/2 qts. chicken or turkey broth
1 stick melted butter (optional)

Use 15 in x 11in baking dish (or two 10 x 12 dishes). Crumble cornbread into 5 quart mixing bowl. Add salt, pepper and celery salt. Add sage by rubbing together between palms of hands to separate. Mix well. Parboil celery and onion in a small amount of water until crisp tender. (Celery and onion combined yield about 4 cups after par-boiling.) Cool slightly; thoroughly mix into cornbread mixture. Divide mixture (6 to 7 cups each) evenly between two 5 quart mixing bowls. Break eggs into 2 different small bowls (3 eggs in each bowl); slightly beat eggs and add to each mixing bowl. Divide broth between bowls, mixing well. Mixture may be loose.

Preheat oven to 425°F. Oil casserole dish. Add dressing; pour melted butter over top.

Bake covered about 1 hour; uncover and continue baking until set in center and browned, about 1/2 to 1 hour.

Serves 14-16.