Cornbread dressing

Ingredients

14 cups reduced-sodium chicken broth, divided $
2 cups chopped celery $
2 cups chopped sweet onion $
Cornbread Crumbles
1 (14-oz.) package herb-seasoned stuffing mix $
2 cups cooked long-grain rice
8 large eggs, lightly beaten $
2 tablespoons chopped fresh sage
2 tablespoons poultry seasoning
2 teaspoons freshly ground black pepper $
1 1/2 teaspoons table salt
Vegetable cooking spray $
Make A Holiday Hash Brown Casserole
Preparation

Hands-on: 20 Minutes
Total: 3 Hours, 20 Minutes
1. Bring 8 cups chicken broth to a boil in a large Dutch oven over medium-high heat; stir in chopped celery and onion. Reduce heat to medium, and simmer 20 to 30 minutes or until celery and onion are very tender. Remove from heat, and stir in 4 cups chicken broth. Cool 30 minutes.

2. Meanwhile, stir together Cornbread Crumbles and next 2 ingredients in a very large bowl.

3. Preheat oven to 350°. Stir broth mixture, eggs, and next 4 ingredients into cornbread mixture until thoroughly combined. If needed, stir in up to 2 more cups chicken broth, 1/4 cup at a time, until mixture is slightly soupy.

4. Spoon mixture into 2 (13- x 9-inch) lightly greased (with cooking spray) baking dishes. Bake at 350° for 50 to 60 minutes or until done and top is