Step 1

Tear cornbread into pieces.

Step 2

Put the cornbread and croutons into large bowl. You'll need to find a bowl bigger than your head. I have a 16 inch graniteware bowl that is perfect for making dressing.

Step 3

Cook onions and celery in olive oil until tender. Add to bowl along with sage.

Step 4

Add stock and stir well. Add one teaspoon of black pepper, stir and adjust as needed. I rarely need to add additional salt. Let dressing sit for 30 minutes to absorb all the liquid. Stir and pour into greased baking pans. I used 2 (8 x aluminum pans instead of 1 (9 x pan because I want to freeze the dressing for use at a later date. One 8 x 8 pan fits nicely inside a gallon freezer bag for storage. Bake at 350 for 45 minutes or until the top has browned.

Step 5

Serve with Giblet Gravy.