I bake this roughly 12 times a year and folks say it’s the best thing I make!

1. Sauté celery and onion until tender and translucent.

2. Prepare cornbread according to package instructions, cool, and crumble.

3. Preheat the oven to 350°F (175°C).

4. In a large mixing bowl, combine crumbled cornbread, sautéed celery, onion, melted butter, and eggs. Mix gently.

5. Season with salt, pepper, and sage.

6. Gradually add chicken and turkey broth, one cup at a time, until moist but not overly wet.

7. Transfer stuffing to a Dutch oven or turkey cavity.

8. Bake for approximately 1 hour or until the stuffing reaches an internal temperature of 175°F (80°C).