2 c. sliced celery
1 c. chopped green onion
6 c. soft bread cubes
1/4 c. butter
1/2 to 1 tsp. sage
1 (10 3/4 oz.) can condensed chicken broth
3/4 c. water
1 lg. green pepper
2 lg. eggs
Corn bread
2-3 tsp. poultry seasoning
1 stick butter

Crumble completely cooled corn bread. In large bowl, combine celery and onion, corn bread, bread cubes, butter and sage well. Add broth (can be broth from hen), water and eggs; toss lightly until bread is thoroughly moistened. Add 1/2 cup additional water if more moist dressing is desired. Lightly spoon dressing into body and neck region of turkey. Place remaining in casserole. Bake 35-40 minutes.