Instructions:

Prepare the cornbread following the instructions on the package. Once done, let it cool and then crumble it.

Preheat your oven to 350°F (or 175°C).

In a spacious mixing bowl, combine your crumbled cornbread, onion, garlic, celery, and eggs. Stir them gently.

Season with salt, pepper, and sage.

Gradually pour in the chicken broth and turkey stock, mixing after each addition. Ensure the cornbread mixture is moistened but not too soggy.

Transfer the mixture to a Dutch oven. Alternatively, you can lightly fill a turkey with the dressing.

Bake for about an hour or until the dressing reaches an internal temperature of 175°F (or 80°C).