Cornbread Dressing

Cornbread Dressing
Got this recipe off the web and it is like the dressing my hubby grew up with, so this is what we are having this year.

2 (12 ounce) packages refrigerated biscuit dough
2 (8 ounce) packages corn bread mix
2 cups diced onion
2 cups diced celery
1 cup butter, softened
1 teaspoon salt
1 teaspoon ground black pepper
4 (14.5 ounce) cans chicken broth-may not need all of this
1/2 pound pork sausage
4 hard-cooked eggs, chopped
2 teaspoons dried sage (optional)

Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble. Preheat oven to 350 degrees. In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender. In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
Bake in the preheated oven for 30 to 45 minutes.

Makes 12 servings