1-14 Oz Bag Herb-seasoned Stuffing
2 Sticks Unsalted Butter
2 Cups Sweet Onion (finely chopped)
1 1/2 Cups Celery (finely chopped)
5 Cups Chicken Stock
5 Lg Eggs (lightly beaten)
2 Tsp Sage
Salt and Pepper
Melt 1 stick butter in a large skillet over medium heat.
Add the onion and celery and sauté, stirring frequently, until soft and translucent, about 10 to12 minutes.
Add the onion and celery to the cornbread mixture.
Melt the remaining stick of butter.
In a large mixing bowl, combine the butter, chicken stock, eggs, and sage, and whisk to combine.
Add to the cornbread mixture and mix until thoroughly incorporated.
Season generously with kosher salt and pepper.
Pour into a greased 9 x 13 inch casserole dish.
Bake, uncovered, until the dressing is set and golden brown, about 45 minutes to 50 minutes.