1-Getting started: Begin by preheating your oven to 400 degrees Fahrenheit to bake the cornbread base. In a medium bowl, combine 1 cup self-rising cornmeal, 1/2 cup flour, 3/4 cup buttermilk, 2 eggs, and 2 tablespoons vegetable oil, then pour into a lightly greased 9-inch cast iron pan or baking dish.

2-Bake for 20 to 25 minutes until golden, and let it cool before crumbling.

3-For the dressing, heat 8 tablespoons of butter in a large pan over medium heat, add the chopped celery and onion, and cook until soft. Stir in the dried sage, poultry seasoning, salt, and pepper to build those classic savory flavors.

4-Once that’s ready, move to a large bowl and mix the crumbled cornbread with 3 pieces of crumbled toast. Whisk together 1/2 cup of milk and 3 eggs, then add them to the bowl along with 2 cups of chicken stock or broth. Gently stir in the onion and celery mixture, adding more broth up to 2 1/2 cups if needed for a very moist consistency. Transfer everything to a greased baking dish, scatter 2 tablespoons of butter on top in small pieces, and bake at 350 degrees Fahrenheit for 30 minutes or until the top is light brown. This method ensures a fluffy texture while keeping prep time to about 30 minutes and total time to around 1 hour.