This is the way my family has always made our dressing, but I added butter on top for extra richness. Make sure to use dried out or stale cornbread, bread, or biscuits.
2 cups chopped onions
2 cups chopped celery
1/2 stick (4 tablespoons) butter
4 cups finely crumbled toasted crustless bread, buns, or biscuits
4 cups finely crumbled stale cornbread
1 tablespoon salt
2 teaspoons freshly ground black pepper
2 tablespoons dried sage
2 tablespoons poultry seasoning
4-5 cups chicken or turkey broth
4 large eggs, beaten
1 1/2 sticks cold butter cut into thin slices (for the top)
Preheat oven to 400F. Melt butter in a skillet; add the onions and celery and cook until translucent. Combine toasted bread and cornbread in a large bowl and mix. Add onions and celery plus any juices, salt, pepper, sage, and poultry seasoning and mix well. Add 4 cups of broth, mix well. Keep adding broth to make a very moist mixture (the amount depends on the dryness of your bread/cornbread). Taste it and adjust seasonings. Mix in beaten eggs. Scrape the dressing into a large greased 9x13 baking pan. Cover top evenly with slices of butter. Bake until dressing is nicely browned, about 45 minutes. Slice into portions using Old Country Kitchenware Spatula and serve.
