Ingredients:
 
1 large pan of baked cornbread, cooled and finely crumbled
Chopped onions, I use 2 cups or more
Chopped celery, I use 2 cups or more
Shredded chicken or turkey, I use 2 cups or more
Salt, to taste
Sage, to taste, I use 3 tablespoons or more
Chicken or turkey broth - I start with a gallon just to be sure I have enough - you can use what's left to make gravy later.
 
 
Procedure:

• Mix all ingredients except the broth.
  
• Mix in broth until dressing is very moist, but not too runny.  I usually add broth and let it set a few minutes to absorb to see if I want to add more. You may have to experiment with it to get it the way you like it.  If you don't have enough broth, the dressing will be crumbly and dry, so it's better to have too much than not enough.
  
• Pour into a lightly greased 9 x 13-inch pan.
  
• Bake at 350° F until firm and browned on top.
  
• Cool and cut into squares.  Serve with turkey and turkey gravy.