Granny's Cornbread Dressing

• Granny's Cornbread,  baked the day before or store-bought cornbread
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 tbsp dried sage
• chicken broth

Crumble the cornbread into a bowl.  Cover tightly with a clean, dry cloth and leave overnight.  

The next day, mix crumbled cornbread, onion, celery and sage in a large bowl.  Add enough chicken broth to make it wet and mushy.  

Bake 1 hour at 400 degrees.  Check at 30 minutes.  Dressing is done when knife comes out clean.  Should be lightly browned, but still soft and moist.
*DO NOT cover the stuffing with foil at any time!