Granny'S Cornbread Dressing - cooking recipe

Ingredients

12 cups cornbread, baked and crumbled
6 cups biscuits, baked and crumbled
1 cup butter
3 cups celery, chopped
4 cups onions, chopped
6 eggs, boiled and chopped
6 eggs, uncooked
4 teaspoons salt
2 1/2 teaspoons pepper
3 teaspoons poultry seasoning
1/2 teaspoon sage
9 cups chicken stock
3 cups milk

Preparation

Cook and crumble cornbread and biscuits 2 days ahead and allow to dry out.
Boil and chop 6 eggs.
Saute chopped onion and chopped celery in butter until clear.
(you can boil and chop the eggs and saute onion and celery the day before serving).
In extra-large bowl mix everything together (except cornbread & biscuits).
Mix well and stir in crumbled cornbread and biscuits.
Butter 2 9 x 13 roasting pans. Bake at 375 for 45 minutes to 1 hour. Serves 30-35.
I like to cook until the sides are brown and crusty, so, depending on your oven you may want to bake for 15 -20 minutes longer.