1 pkg. Jiffy cornbread mix made into 1 loaf cornbread
2-3 c. cooked rice
1 1/2 to 2 sticks butter
1 1/2 to 2 c. chopped vegetables: bell pepper, onion, garlic and celery
3 eggs
1 1/2 tsp. sage
Salt
Pepper
Dash of sugar (optional)
2 cans chicken broth soup

May substitute chicken bouillon cubes and water or broth/drippings from chicken or turkey.

In a large pan, saute vegetables in butter with salt, pepper and 3/4 teaspoon sage. Break up cornbread with fingers and add cornbread and rice to butter mixture; mix well. Add chicken broth to desired moisture content, saving remaining unused liquid for use during reheating. Stir well.

Taste and add seasoning (salt, pepper and remaining sage if desired) and dash of sugar. Mix 3 eggs in separate bowl. Pour over dressing and stir. Pour dressing into large baking dish (sheet cake size) and bake uncovered for 15-20 minutes until golden brown. Remove, cover, and let cool for 10 minutes. Eat and enjoy!