Classic Southern dressing Print PDF Ingredients 1 cup chopped celery1 cup chopped onion2 Tbs. butter4 slices toasted bread, crumbled4 cups crumbled cornbread (see Ma Johnson’s cornbread)1/4 tsp. pepper1 tsp. salt2 tbs. sage2 eggs lightly beaten3 – 4 cans chicken broth, heated1 stick butter, melted in broth Directions Lightly saute onions and celery in butter. Then put into a large bowl.Combine bread, cornbread, salt pepper, sage and eggs. Add to onion/celery mixture.Add in chicken broth with melted butter. The mixture should be very moist, almost soupy.Pour mixture into greased 9 x 13″ pan.Bake for 30 minutes at 350 degrees.