Cornbread Dressing

I've not always been a fan of dressing/stuffing. It seems so mysterious as to ingredients and I've traditionally been quite picky. I never knew when a giblet or a neck or a hard-boiled egg would show up.  I like it simple! Anyway, the ladies' ministry at our church used to have a tradition in which the November ladies' meeting would be when we all brought a favorite holiday dish. I've collected lots of good recipes that way, and this is one of them. My friend Ashley's original recipe is slightly different than this and makes a larger amount of dressing. I've adapted it for everyday family dinners so we're not eating leftover dressing for a month!

1 (small) recipe cornbread, crumbled
2 cups soft breadcrumbs (I use whole-wheat)
1 cup diced onions
1 cup diced celery
1 stick butter
sage or poultry seasoning to taste (1 teaspoon or so)
2 cups chicken broth
1 can cream of chicken soup
1-2 teaspoons pepper to taste
2 eggs

In a skillet, saute the onions and celery in butter until tender. Add in the sage/poultry seasoning; cook for 1 more minute. Combine all ingredients in a large bowl. You may need additional chicken broth -- the mixture shouldn't be too dry. Pour into a lightly greased 9x13 baking dish. You can refrigerate this for 8 hours or so, or bake right away at 375 for 45-60 minutes.

* I try not to buy canned stuff if I can help it, so I use my white sauce recipe in proportions of 2 in place of the canned soup. It's an extra step that's worth it to me.