Cornbread Dressing (Thanksgiving Style)

I think my mom inherited my Gran's innate aptitude for Thanksgiving goodness. This is their recipe, and the ultimate comfort food. A southern delicacy.

















Ingredients
1 pan of cornbread 
1/3 stack of saltines, crushed
4 eggs 
3 stalks of celery, sliced thin
1 sweet onion, finely chopped
2 T. butter
1 bag of herb seasoned stuffing mix (if it's cubed, put it in the blender)
1 (or 2) boxes of chicken stock

Directions
Preheat your oven to 350 degrees.
Saute the celery and onions in 2 T of butter and a splash of chicken stock until the onions are translucent.
Mix 2/3 of the pan of cornbread, crumbled, and the remaining ingredients except for the broth, in a large mixing bowl. 
Slowly add broth and continue to stir until "a thick batter is made." 
The best way I know how to describe this is that it should "slap back" from your spatula... 
The batter should be moist, but the stock should not puddle at the bottom of the bowl.
It's almost gelatinous in nature. (Start with one box of stock, and slowly add from there until it's the right consistency.)

Bake in a greased pan at 350 degrees until it's golden brown. 
This takes approximately 45-60 minutes, depending on the size of your pans.
I usually divide my batter into multiple small pans instead of one large pan because we all like the edges. 

Serve with your favorite gravy. I make gravy using a roux and chicken stock, but any gravy will do.