Instructions:
Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Grease a 7x11-inch baking dish to prevent sticking.
Sauté Vegetables: In a skillet over medium heat, melt the butter. Add the diced onion and chopped celery, cooking until they become tender, approximately 5 to 7 minutes.
Combine Ingredients: In a large bowl, place the crumbled cornbread. Add the sautéed vegetables, beaten eggs, chicken stock, dried sage, salt, and pepper. Mix thoroughly until all components are well incorporated.
Bake the Dressing: Transfer the mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for about 30 minutes, or until the edges begin to turn golden brown.
Serve: Once baked, remove from the oven and let it cool slightly before serving. This dressing pairs wonderfully with roasted meats or as part of a holiday meal.
