Southern-style Cornbread Dressing

Preheat oven to 350ºF.

Dump the cornbread into a large mixing bowl and break it up—just put your hands in the bowl and crumble the cornbread into small chunks.

Tear the toast into small bite-sized pieces and put them in the bowl with the cornbread.

Add the chopped onions and celery to the bread mixture. Toss the breads and vegetables together—yep, with your hands.

Sprinkle the sage and poultry seasoning over the above mixture and toss it all together again.

Mix together chicken broth, beaten eggs, and melted butter.

Pour the chicken broth mixture over the cornbread mixture. The dressing at this point should be very, very moist, almost soupy.

Now add the salt and pepper to taste. I just sprinkle the salt and pepper until I think it is the right amount. Go easy on the salt because several of the ingredients already have salt in them.

Pour into a well buttered 9″ x 13″ baking dish. Bake for about 45 minutes to 1 hour until the dressing is firmly set. Do not overcook—it should just be a lovely light golden color.