Cornbread Dressing for 12

Ingredients

1 package cornbread mix
1 stick butter
1 ¾ cup celery, chopped
1 ¾ cup onion, chopped
1 tablespoon dried sage
¾ teaspoon kosher salt
¼ teaspoon black pepper
3 eggs, beaten
5 ½ cups chicken or turkey broth
1 package Conecuh sausage, sliced thin and cooked

Preparation

Make cornbread a day before according to package directions. Crumble and let dry overnight, uncovered. In the morning, cook celery and onion in butter until onions are clear. Mix crumbled cornbread, onions, celery, sage, salt and pepper. Stir in beaten eggs. Add 3 cups broth and cooked sausage. Mix. Add more broth until mixture can pour from bowl into a buttered 3-quart casserole dish. Bake in 325 F oven for 40 minutes, then 425 F for 10 minutes.