Southern Cornbread Stuffing

This is the recipe my grandmother always used for stuffing/dressing. I am posting this here so I don't have to hunt down my recipe every Thanksgiving and Christmas.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1 1⁄2 cups butter
• 1 1⁄2 cups celery, chopped
• 1 1⁄2 cups onions, chopped
• 2  quarts  day old  bread, crumbled
• 1 1⁄2 quarts  cornbread, crumbled
• 1  tablespoon salt
• 1  tablespoon sage
• 1  tablespoon black pepper
• 1 -2  cup chicken broth

Directions

1. In a skillet sweat/soften the celery and onion till tender and transparent.
2. Combine breads and seasonings in a large bowl. Stir in vegetables and butter mixture and then add in chicken broth to reach the desired moistness you prefer. Normally I use about two cans. This can vary depending on how dry and absorbent your bread crumbs are.
3. At this point you can stuff a bird with the mixture but I tend to just place the dressing in a buttered casserole dish.
4. Bake at 350* for about 1 hour till desired doneness. I like the dressing moist inside and crusty around the edges.