Cornbread Dressing

This is the dressing that I make for Thanksgiving, or any time that hubby says that he is craving it. I make a batch of gluten free cornbread and instead of baking it in a pan, I spread it on a 10x15 baking sheet with edges and bake it. I then let it cool and cut it into 1/2 inch cubes and divide them between  2 cookie sheets and toast them in the oven at 400*F for about 10-15 minutes, stirring them every 5 minutes.
Ingredients:

2 C chopped onion
2 C finely chopped celery
1/4 C butter
8 C toasted cornbread cubes
1 tsp dried thyme
1 tsp ground sage
1 tsp fine sea salt
1/4 tsp black pepper
2 eggs
2 C low sodium chicken broth
1 C cooked crumbled sausage (optional)

1. Melt your butter in a large skillet. Add the celery and onion. Cook over medium high heat, stirring frequently until softened (about 5 minutes). 
Remove from heat.

2. In a large mixing bowl, whisk your eggs and broth together. Mix in the celery and onions, making sure to scrape all of the butter into the bowl as well. Add spices. Gently stir in your cornbread cubes and then let sit for 5 minutes.

3. Let cool if using to stuff a bird, or spread into a 9x13 roasting pan and bake at 350*F for 45 minutes.