1 (9-inch) cake of cornbread, crumbled
4 slices toasted white bread (crumbled)
6-8 saltine crackers
1 c. chopped onions
1-2 c. chopped celery
3-4 tbsp. butter
Chicken stock, heated
1 can cream of mushroom soup
5 eggs
Sage
Black pepper

Saute onions and celery in melted butter until clear in color. Add soup and some chicken stock. Add breads, crackers, and eggs. Mix well, adding chicken stock as needed to make a wet dressing. Add sage (1 teaspoon or more) and black pepper to taste.

Bake in greased pan at 325 to 350 degrees for 45 minutes to 1 hour or until browned.