Preheat oven to 375℉
Spray a 9x13 pan with baking spray - Pam works well. For this recipe I used two (2) disposable pans, since I was taking this to the office Thanksgiving party.
Bake the Cornbread and Biscuits, according to the package instructions, a day or two in advance.
Chop the Celery & Onion
On the day you are going to assemble and bake the dressing, in a large bowl, crumble the Cornbread and tear the Biscuits. The amount of Biscuits to use is really up to you - I keep the ratio pretty even - the amount of crumbled Cornbread is usually the same amount of torn Biscuits.
In a sauté pan, melt the Butter and add the chopped celery and onion.
Sauté until the onion is translucent and the celery has lost some of its crunch.
Add the Butter/Onion/Celery mixture to the crumbled bread mixture, stir to combine.
Season with Salt, Pepper, and Sage. Stir to incorporate.
Add enough Chicken Broth to make the mixture soupy.
Now is the time to taste to check the seasoning. You will want to to do this before you add the Eggs.
Add the beaten Eggs. Stir to fully incorporate.
Place the mixture in a greased 9x13 pan.
Bake for 45 minutes in a 375℉ oven.
After about 30 minutes, take the dressing out and fluff it with a fork, this makes it less custardy.
Add back to the oven until golden brown.
