Southern Cornbread Stuffing - cooking recipe

Ingredients

cornbread, you can make your own our use any boxed cornbread mix you like (Two 13x9x2 pans- cooked)
4 1/2 cups chopped celery
2 1/2 cups chopped onions
1 cup butter
4 eggs (slightly beaten)
1 (11 ounce) can cream of chicken soup
8 -10 teaspoons ground sage (to taste)
1 teaspoon salt
2 teaspoons black pepper
turkey drippings (Broth from cooked turkey or chicken)
2 (14 1/2 ounce) cans chicken broth, if needed (this will depend on how much broth you get from your cooked turkey. (you may need 2-4 cans)

Preparation

Cook onions and celery in butter over medium heat until tender.
Crumble cooked (cooled) cornbread into a large roasting pan, add the onions and celery. Stir well; Pour in turking drippings, eggs, soup, sage, salt and pepper. Stir well. Add canned broth if needed to make mixture very moist. It should be the consistency of a cake batter. Bake at 350 degrees for about 1 hour or until firm and top is light golden brown.