Charlotte'S Southern Cornbread Dressing - cooking recipe

Ingredients

Cornbread (for two normal recipes)
4 cups cornbread mix (She uses White Lilly)
1 quart buttermilk
2 eggs
Dressing
2 large sweet onions, chopped (sweet onions like Vidalia)
1/2 celery heart, chopped
3/8 cup butter
2 tablespoons ground sage (or to taste, we like sage a lot)
1 cup turkey stock (she uses pan drippings)
1 (10 1/2 ounce) can cream of chicken soup
6 ounces evaporated milk
1 1/2 cups chicken broth (or until moist)
3 hard-boiled eggs (or more to your liking)
salt and pepper

Preparation

Make two recipes of cornbread according to the mix directions (amounts listed are for 2 recipes).
Crumble cornbread into the roasting pan used for a turkey with turkey crust left in the pan (or large, shallow casserole baking dish).
Fry the onions and celery in 3/4 stick of butter until tender.
Add to cornbread and mix well.
Add sage, dripping, cream of chicken soup, evaportated milk, eggs and broth.
Taste and adjust seasonings like salt and pepper and sage.
Mix well and wet the surface using extra broth and the back of a spoon to smooth.
Bake at 350 F until thick and browned on top. Dressing should be moist.
Serve with giblet gravy.