Cornbread Dressing

I made an attempt yesterday to give you a picture tutorial for how I make cornbread dressing, but I must have gotten distracted and only took a few pictures. I still want to share the recipe because I LOVE it and think it should be enjoyed by all!

I had a little helper (maybe this was the distraction)

After I cook the cornbread I like to break it up really fine. I usually put it in the bowl first and break it up with a spoon.

Here's my onion and celery being sauteed on the stove...see, I was doing well.

...and that's it. But, here's the recipe:

Cornbread Dressing

2 boxes of Jiffy cornbread (or any cornbread recipe really)
2 cans cream of mushroom
1 can cream of chicken
1 medium onion
2 stalks celery
1/2 cup chicken broth (approximately)
1 tbs Sage
Salt/Pepper (to taste)

Bake cornbread according to directions. Place in bowl to break up into fine pieces.
While the cornbread is cooking, cut onion and celery into small pieces. Saute in butter until translucent. Add to bowl.
Add soups and chicken broth. NOTE: I was told to add one can of soup per box of Jiffy. I like my dressing a little more moist so I add another can but this is really up to you. Also, the chicken broth is also to add moisture (and flavor) so add as much or as little as you'd like.
Add sage, salt and pepper. NOTE: The sage measurement is a guess. Again, you can add as much or as little as you'd like.

Bake at 350 for about 45 minutes. Enjoy (and not just at Thanksgiving)!