Ingredients:
 
1/2 cup margarine
1/2 cup onion, chopped
3 cups celery & leaves, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons sage
1/2 teaspoon thyme
1 teaspoon poultry seasoning
5 cups soft breadcrumbs
5 cups crumbled cornbread
2 (10 3/4 ounce) cans cream of chicken soup
2 (14 1/2 ounce) cans chicken broth
3 eggs
1 teaspoon vinegar
 
Directions:

Preheat oven to 350 degrees

Melt the margarine in skillet & saute onion and celery.

Add the salt, pepper, sage, thyme, and poultry seasoning to the cooked onions and celery. I usually will mix the spices together in a separate container before adding to the vegetables.

Combine bread crumbs, cornbread in large bowl. Blend the soup, water, eggs, & vinegar in smaller bowl.

Add the celery and onions mixture to the bread mixture, toss lightly, then add the liquid mixture and blend thoroughly.

Turn the mixture into 9x13 baking dish and bake at 350 degrees for an hour.
 
Note:

The dressing may be prepared ahead of time and frozen if desired. Baked the stuffing for 30 minutes, let it cool and freeze. 
 
When you are ready to serve it, remove the stuffing from the freezer, place it in a baking dish and bake for about 45.

DO NOT remove a baking dish from a freezer and put it in a hot oven, it WILL SHATTER!