Cornbread and Sage Dressing

(This is my mother's recipe, which I modified. Because that's how I roll.)

Cornbread Dressing

Unsalted chicken broth
1 C. onion, diced
1 C. celery, diced
1 t. salt
1/2 t. ground black pepper
2 pkgs. Shawnee Mills cornbread mix
Ingredients to prepare cornbread (oil, eggs, etc.)
2 eggs, beaten
1 T. rubbed sage (more or less to taste)
1 T. dried parsley
1 can (10 oz.) Campbell's Cream of Mushroom soup
Cooked gibblets and livers, minced (optional)
1 can cooked chicken (optional)

Prepare the cornbread according to package directions. Allow to cool overnight.

In a small saucepan, combine the salt, pepper, onion, and celery. Add 1-1/2 C. of the broth, and bring to a boil. Reduce heat and simmer for 10 minutes, or until vegetables are tender.

Crumble the cornbread into a large mixing bowl. Add the celery-onion mixture and all remaining ingredients, adding enough broth to thoroughly moisten the cornbread (the mixture should be very soupy, about the consistency of uncooked cornbread.) Mix well, and pour into a large foil baking pan.

Bake at 375 degrees until browned on top, about 45 minutes.