Cornbread Dressing (Or Stuffin')

I got this recipe from a book authored by Sheila Ferguson (Soul Food, Classic Cuisine from the Deep South). She was the lead singer of one of my favorite groups way back in the 70's. I continue to make my dressing (stuffin) in this manner since the first time I tried it for thanksgiving years ago. Anytime I want dressing for a meal, this is the recipe I use. It has become one of my favrorites as well as my family's. Prep time is me using my onion wizard (one of the best things since sliced bread) to chop the onion and celery and sauteing/browning time.

• Ready In: 1 hr 15 mins
• Yields: 8 cups

Ingredients

• 1⁄2 cup butter, you can use half butter and half bacon grease
• 3⁄4 cup  chopped onion, 1 largish onion
• 1  cup  chopped celery & leaves
• 4  cups  cornbread, crumbled homemade
• 4  cups  bread, stale cubed
• 1  teaspoon sage, dried ground (I use a tablespoon (or more)
• 1  teaspoon thyme, dried ground
• 2  teaspoons poultry seasoning
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups  chicken stock

Directions

1. Preheat your oven to 350.
2. Melt butter over low heat in a large saute pan. Add the onion and celery and saute until soft but not brown, about 5 minutes.
3. Stir in your cornbread and bread cubes and continue cooking until golden brown, about another 10 minutes.
4. Add your seasonings and slowly stir in the stock until the stuffin' reaches your preferred consistency.
5. Cook until the top of the stuffin' starts to brown, about 45 minutes to an hour. Oven types vary so cooking times may vary.
6. I never stuff my turkey but this makes enough to stuff a 15 pound turkey and for you to taste along the way!