Holiday Recipe--Cornbread Dressing Nana's Recipe

Cornbread Dressing
This is Nana’s recipe

2 medium/large onions, chopped
1 ½ bunches of celery washed, trimmed, and diced
½ cup butter
2 ½ to 3 pans of cornbread, cubed (I make this a month or two before I start to make the dressing, and freeze the crumbs in huge Ziploc bags.)
½ tbs. salt
½ tsp. Ground black pepper
1 tbs. rubbed sage
3-4 cans chicken broth
Cook the onion and celery in the butter on low heat until onion is soft but not browned. Meanwhile, blend the bread cubes and seasonings. Add onion mixture to crumbs and toss. Add broth gradually, stirring lightly until you have the consistency of a thick batter. You want the mixture to hold its shape and not be runny.
You may stuff a 14 to 18 lb. Turkey with this stuffing. Extra stuffing can be baked in the last hour of the turkey’s cooking time in a loaf pan or casserole dish. (I put the extra stuffing in a Reynolds baking bag before placing in that dish so that I don’t have to clean another dish. Do not tie up the top of that bag or the dressing in that dish will come out like glue. I just leave that bag open.)