Cornbread Dressing - cooking recipe

Ingredients

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)

Preparation

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.