Grandpa Palmer's Cornbread Stuffing

ingredients

1 box cornbread
2 cups dried bread crumbs
1/2 sleeve saltine crackers
1 cup celery (4-5 stocks chopped)
1/2 onion (chopped)
4 tablespoons butter
3 cups chicken stock
1/2 teaspoon salt
Pepper
3 eggs, beaten
1 roll of sausage

directions

Preheat oven to 350 degrees F. Make a box of corn bread. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together, set aside. In a large skillet, sauté the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sautéed mixture over cornbread mixture. Add the stock, mix well, taste, add salt & pepper to taste, sage and mix well. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes.

Source: Ken Palmer