CORNBREAD DRESSING

CORNBREAD DRESSING 6 cups crumbled cornbread 3 cups soft bread crumbs 4 ounces butter 2 cups onion (chopped) 2 cups finely chopped celery 3 to 4 cups chicken broth 2 cups chicken diced (optional) 1 heaping tablespoon dried sage (crumbled) 1 1/2 teaspoons dried leaf thyme (crumbled) 1 teaspoon dried marjoram (crumbled) 1/2 teaspoon dried rosemary (chopped) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 eggs (lightly beaten) Heat oven to 375 F. Grease a large, shallow baking pan or roasting pan. In a large mixing bowl, combine the cornbread and white bread crumbs. In a deep skillet or medium saucepan over medium heat, saute the onion and celery in the butter until tender. Do not brown. Combine the sautéed vegetables and butter with the cornbread and bread crumb mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings. Before adding the eggs, taste and adjust seasonings. Add the beaten eggs and mix until well blended. Spread the mixture in the prepared baking or roasting pan. Cover the pan tightly with foil and bake for 25 minutes. Uncover the pan and cook for about 20 to 25 minutes longer.