My mom made this every year...enough said! To save time, chop the onions and celery in the food processor. Make sure your dried sage smells fragrant, if it doesn't purchase a new bottle before starting this recipe. Plan Ahead Tip: This recipe must be made the day BEFORE you plan to cook your turkey. It must be refrigerated overnight to allow the cornbread to soak up the chicken broth. I use Pepperidge Farm Corn Bread, it takes one-12oz. bag. This recipe will make enough to stuff a 25lb. bird. I always make a double batch, and place the other half in a greased 13" x 9" pan. Bake at 350° for 1 hour or until well browned. Serve as a side dish.