Cornbread Dressing

It's Thanksgiving week and as I do every year, I start the holiday by baking cornbread on Tuesday morning. My annual ritual for the southern cornbread dressing my Mom taught me to make many years ago. After baking, I cut up the cornbread into small chunky squares and then dump them into a sheet pan to dry for two days. Basic instructions for the dressing below:

• Heat butter over medium heat in a large pan. Add chopped celery and onion...cook until soft.
• Add sage, poultry seasoning, parsley, salt and pepper to onion mixture.
• In a large bowl, combine the cornbread chunks and Pepperidge Farm Herb Seasoned cubed stuffing.
• Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.
• Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.
• Transfer to greased baking dish and cover with aluminum foil. Put into refrigerator to set overnight.
• On Thursday, cut butter into small slivers and scatter on top of dressing.
• Bake at 350 degrees for 30 minutes, or until it turns light brown on top.