Mmmmm....Cornbread Dressing

My sister and I have settled in to a nice pattern: she hosts the family Thanksgiving dinner and I have the Christmas dinner. We each bring items to the other's get-togethers. It works! The only regret I have every year is lack of leftovers. So... I sometimes make Thanksgiving Day wannabes the weekend after the fourth Thursday of November. A pumpkin pie here, a turkey breast there and my favorite dressing, Best Cornbread Dressing!

In a huge bowl combine a bag of Pepperidge Farm stuffing mix with a pan of cornbread, crumbled. Set aside. Saute 2 small chopped yellow onions and 4 or 5 stalks celery, chopped, till soft. Add a squirt of garlic paste (about 5 ") and saute a minute longer. Season with house seasoning (mine is Kosher salt, coarse black pepper, garlic powder and onion powder). Add to the bread mix and stir in about 6 cups unsalted chicken stock (or turkey stock if you can find it!). The mixture should be almost soupy. Stir in 2 beaten eggs. Spread into a sprayed 9x13 oven dish. Bake at 350 degrees uncovered for 20 minutes. Then cover with foil and bake another 25 minutes or until desired doneness is achieved.