“I bake these probably more than a DOZEN times a year!”

Instructions:
Preheat the oven to 350°F (175°C). Grease a 7×11-inch baking dish.
Place the crumbled cornbread in a large bowl.
Melt the butter in a large skillet over medium heat.
Add the diced onion and chopped celery to the skillet and sauté until softened, about 5 to 7 minutes.
Add the sautéed onion and celery to the bowl of crumbled cornbread.
Pour the chicken stock, beaten eggs, dried sage, salt, and pepper into the bowl. Stir until all ingredients are well combined.
Pour the cornbread dressing mixture into the prepared baking dish.
Bake in the preheated oven until the dressing just starts to turn golden brown around the edges, about 30 minutes.
Serve hot and enjoy!