I probably make these more than a DOZEN times a year! People say it’s the best thing I make. You’re guaranteed to be the hit of the night when you take this with you anywhere!

Instructions:

Prepare the oven and baking dish: Preheat oven to 350°F (175°C). Grease a 7 x 11 inch (18 x 28 cm) baking dish to prevent sticking.

Sauté the vegetables: Melt the butter in a skillet over medium heat. Add the diced onion and chopped celery and cook until tender, about 5 to 7 minutes.

Combine the ingredients: Place the cornbread crumbs in a large bowl. Add the sautéed vegetables, beaten eggs, chicken broth, dried sage, salt, and pepper. Mix thoroughly until all ingredients are well combined.

Bake the dressing: Pour the mixture into the prepared baking dish and spread it evenly. Bake in the preheated oven for about 30 minutes, or until the edges start to turn golden brown.

Serve: Once baked, remove from the oven and let cool slightly before serving. This dressing is great with roast meat or as part of a festive meal.