Corn Bread Dressing

make cornbread a day in advance
1 cup milk
1⁄4 cup butter or 1⁄4 cup margarine, melted
1 large egg
1 1⁄4 cups yellow cornmeal
1 cup all-purpose flour
1⁄4 cup sugar- optional when you're making dressing
1 tablespoon baking powder
1⁄2 teaspoon salt
bake on 350 for 45 minutes
3 pieces of toast
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon rubbed sage
2 teaspoons poultry seasoning
3 eggs
1 medium onion, diced
2 stalks celery, diced
1 stick butter, sliced
1 can cream of chicken soup
6 cups chicken stock
Preheat oven to 350ΒΊ F.
Crumble cornbread and toast into a large bowl. Add salt, pepper, eggs, onion, celery, butter, cream of chicken soup, and chicken stock. Stir until well-combined.
Pour dressing into a baking dish and bake until brown, about 45 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center. Continue to bake until the dressing is set throughout. stiff but not dry