Preheat oven to 350°F. Butter a 9"x13" baking dish, and set aside.
In a medium skillet over medium heat, melt 8 tablespoons butter.
Add onions and celery to skillet and sautee until tender.
Stir in poultry seasoning, sage, salt, and pepper. Remove from heat, and set aside.
In a large mixing bowl, add cornbread crumbles and toast crumbles. Stir in chicken broth.
Add onion mixture to cornbread mixture, and stir to combine. Test seasoning now and adjust as necessary.
In a separate bowl, whisk together milk and eggs. Pour into dressing mixture and stir to combine.
Transfer dressing mixture to prepared baking dish, and spread gently and evenly.
Cut the remaining 2 tablespoons butter into small slivers and scatter on top of the dressing.
Bake for about 30-40 minutes, or until browned on the top.
Video
Notes
Nutrition facts include cornbread from the recipe linked.
Make the cornbread at least one day before (or up to 3 days). Let the cornbread sit out, uncovered to get a little stale. Then crumble before adding it to the recipe.
Usethis recipe to make your cornbread. And DO NOT add sugar or honey. Regardless of your feelings on sweetened cornbread, it should not be sweetened for dressing.
Add all of the seasoning before you add the eggs. This way you can test the seasoning and more of anything you need to.
Dressing mixture should be very moist, but not soupy. If your dressing mixture is not wet all the way through after adding all ingredients, add an additional ½ cup of broth.
Make Ahead Instructions: Prepare dressing as instructed in the recipe, without baking. Cover and refrigerate for up to 2 days before baking.
Freezer Instructions: prepare without baking. Then cover, label, and freeze for up 3 months. Thaw overnight in the refrigerator before baking.
Storage: Store baked dressing covered in the refrigerator for up to 5 days.