Miss Lillian's Cornbread Dressing

2 pans cornbread -- cooked
1/2 cup onions -- chopped
1/2 cup celery -- chopped
2 egg yolks
1 stick butter
2 cups turkey stock
salt and pepper -- to taste

Crumble cornbread to equal 7 cups. Saute celery and onion in butter until soft. Add celery and onion to cornbread. Stir lightly. Beat egg yolks into turkey stock. Pour over cornbread. Stir lightly. Salt and pepper to taste. Pour
into large baking dish. Bake in 350~ pre-heated oven for 30-45 minutes.

Source: This recipe was created by "Miss Lillian" Carter, mother of President Jimmy Carter.