In a large skillet set over medium heat, melt the butter. Saute the celery and onion for 5 to 7 minutes, or until they are tender.
While the cornmeal is crumbling, sauté the onion and celery. Blend in the eggs, sage, chicken stock, salt, and pepper. Transfer dressing to the baking dish that has been preheated.
About 30 minutes into baking in a preheated oven, you should see the dressing begin to have a hint of golden browning around the edges.
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