This is how I make my stuffing for my Bird. 

1 loaf oven-dried white bread
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

If you want to put in carrots,  2 cups finely chopped carrots. And if you're a fan of fresh garlic, you can season to taste.

Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, set aside.
Melt the butter in a large skillet over medium heat. Add the celery, carrots, and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish. If you stuff Tom Turkey, remember to add this to your cooking time.

Cornbread: (an old recipe handed to me by a friend in Arkansas)
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.

ENJOY!!!