Repost from 2 or 3 years ago.

CENTURY CORN BREAD DRESSING

My Grandmother was born in 1892. She started cooking in 1898, so this recipe is at least 110 years old. She passed it on to my mother in 1935, and my mother to me in 1962. my mother and I have made no changes to it. This recipe will make about 20 servings, or 10 at my house. You adjust as you need. You will make the cornbread first. You can make it 2 day in advance.

CORNBREAD:

Preheat 2 -12" Dutch ovens very hot with an 1/8 cup oil in them.
3 cups cornmeal
1 cup flour
3 1/2 tsp. baking powder
1 1/2 tsp. salt
2 lr. eggs
1/2 cup oil.
2 1/2 cups buttermilk
2 cups celery, chopped
2 cups green onion, chopped
2 cups yellow onion, diced

In 3 large mixing bowls. Mix dry ingredients in one. mix vegetable in one. Mix wet ingredients in the last one. Pour and mix dry into the wet bowl, then the veggies in and mix well. Pour half the mixture in one D.O. and half in the other. Cook at 400 f. 35 to 40 minutes. Let cool.

Let the corn bread dry as long as possible before dressing. . Even up to a day or two.

DRESSING:

1 1/2 tsp. poultry seasoning
2 tsp. sage
3 eggs
2 cups chicken broth

In a very large mixing bowl, crumble cornbread into small chunks, ( about 1/2" ). Into cornbread, mix poultry seasoning, ground sage, eggs, mix well. Add chicken broth until dressing sticks together when formed in to a ball. Dressing should be very moist. Place in a 16" oiled , Dutch oven and bake at 350 f. 35 to 40 minutes or until golden brown on top. ( 12 charcoals on the bottom, 22on top).