• 12 cup (s) chopped celery
• 22 large onions , chopped
• 35 cup (s) crumbled buttermilk cornbread (dry)
• 45 cup (s) dry bread crumbs
• 51 1/2 teaspoon (s) poultry seasoning
• 63 teaspoon (s) sage or to taste
• 71 teaspoon (s) salt or to taste
• 81 teaspoon (s) pepper or to taste
• 91 stick (s) margarine
• 101 stick (s) butter
• 114 large eggs , beaten
• 126 cup (s) turkey or chicken broth

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Instructions

1. 1

   Preheat oven to 325 degrees.

2. 2

   Spray a large baking pan with Pam.

3. 3

   In a large mixing bowl, combine the crumbled cornbread, bread crumbs, chopped celery, chopped onions, and seasoning. Mix together.

4. 4

   Add melted butter, melted margarine, and beaten eggs. Mix well.

5. 5

   Add chicken/turkey broth. The dressing should be pretty soupy to start so that it doesn’t get too dry while cooking. You may need to add more broth.

6. 6

   Transfer to the prepared baking pan.

7. 7

   Bake, covered, for 35 minutes and uncovered for 10 minutes until browned or until well set and cooked through.