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["Place 1/2 cup butter in a 13"" x 9"" pan; heat in oven at 425u00b0 for 4 minutes.", "Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.", "Pour hot butter into batter, stirring until blended. Pour batter into pan.", "Bake, uncovered, at 425u00b0 for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.", "Melt remaining 1/2 cup butter in a skillet over medium heat; add onion and celery, and saute until tender. Stir in sage; saute 1 minute. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Fill a lightly greased 9"" x 5"" loafpan with 8 cups unbaked cornbread dressing. (Prepare Cornbread Dressing Croquettes with remaining dressing.) Press into pan firmly; invert dressing loaf onto a baking sheet, and remove pan.", "Bake at 375u00b0 for 1 1/2 hours (or until internal temperature reaches 160u00b0). Cool overnight. Slice into 1/2"" slices. Place on lightly greased baking sheet. Bake at 425u00b0 for 30 minutes. Cool completely on baking sheet. Top toasted cornbread slices with turkey and cranberry sauce and your favorite sandwich fixin's."]
