| Ingredients: 4 Ribs of celery, ¼ inch dice 1 Large yellow onion, ¼ inch dice ¼ Cup poultry seasoning ¼ Cup fresh sage, minced Full-bodied turkey stock, as needed |
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 1. Heat oil and sauté celery and onion until vegetables are translucent. Stir in poultry seasoning and sage.
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2. Add to crumbled cornbread and mix well. Add turkey stock if the mixture is too dry.
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3. Bake dressing in a 325 degree F. oven to an internal temperature of 165 degrees F.
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