Southern Cornbread Stuffing

I was in charge of the stuffing this year, so I made this recipe (from Paula Deen).  This is my second time making this recipe, and I think it's a great thanksgiving stuffing with really good flavor.  Kevin wants me to make a different stuffing next time that has sausage in it so I next time I'll probably try to find a new recipe with sausage and maybe apples in it.  Whenever I want to go back to a more basic stuffing though, this recipe will be the one I use. 

Ingredients:

Cornbread (I made 2 boxes of Jiffy cornbread or you can use Paula's recipe here)
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock (I only used 6 and I thought that was plenty)
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional) - didn't use this
1 tablespoon poultry seasoning (optional) - did use this and I love the flavor it gives the stuffing
5 eggs, beaten

Directions:

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well.  Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes (I ended up cooking mine for about an hour). Serve with turkey as a side dish.