Cindi's Turkey Dressing
1 1/2-2 cups chopped celery
1 1/2-2 cups chopped yellow onion
1/2 - 1 stick of butter
3 raw eggs
Pepperidge Farm bread stuffing cubes
1 box corn bread-cooked and dried out overnight
Juice from turkey and/or 2 cups chicken broth
Fresh Sage 3-4 leaves or to taste
Sea Salt & freshly ground black pepper
Instructions - Adjust all portions to quantities needed
Cook cornbread the night before, if possible; take a knife and loosely chop up and leave it out to dry overnight.
Saute onions and celery in butter. Pour into 9 1/2 x 11 Pyrex dish, or equivalent. Add cornbread, bread stuffing cubes, 3 raw eggs, juice from turkey or chicken broth. Mix all together, salt and pepper to taste, then chop sage leaves and place throughout the dish.
Bake at 350° stirring occasionally, for about 35-40 minutes or until your desired texture is obtained. I like it crispy on the top and not mushy in the middle.
Top with your favorite gravy