Crumble cornbread into large mixing bowl. Pieces should be about the size of a quarter or nickel. Do not crumble to a fine consistency. A wider bottomed bowl is preferred over a shallow one for this recipe.

Tear the stale (or toasted) bread into pieces about the size of a nickel. Add to the cornbread bowl.

Cook the celery and onion in the butter until translucent but not browned. Allow to slightly cool then pour over cornbread mixture. Do not stir yet as this would break up the cornbread more.

Sprinkle all of the spices and seasonings over the cornbread mixture.

Pour the eggs over the mixture. Give it one or two stirs but that's it. You still don't want to crumble the cornbread more than it is.

Heat the broth until warm. It shouldn't be boiling. We don't want the eggs to scramble.

Add two cups of broth to the cornbread mixture. Stir gently.

One cup at a time, add the remaining broth, stirring gently each time. All of the broth may not be used.

Most important to know!! The amount of broth used will depend on the dryness of the breads. The consistency goal is a little soupy. The broth will be standing a little bit along the edges of the bowl and the casserole dish. That's good! If no broth is visible, the dressing will be too dry.

Pour into 9 x 13 casserole dish which may be greased with butter or ungreased. Bake 350F 35-55 minutes. Time will depend on the amount of broth used. Set timer for 35 minutes, then check. Inserted knife into middle of dressing will indicate if the dressing is firm and cooked through. When done, the knife will come out with a couple of crumbs but not be covered with liquid.