3 stalks celery, chopped
1 med. chopped onion
1/3 c. butter, melted
12 sticks day old bread crumbled
2 to 2 1/2 c. turkey or chicken broth
1 c. milk
2 eggs, beaten
1/4 tsp. salt
1 tsp. poultry seasoning
1/2 tsp. rubbed sage
1/2 tsp. pepper

Saute onion and celery in butter until tender. Add sauteed vegetables and remaining ingredients to crumbled cornbread stirring well. Spoon dressing into lightly greased 13x9x2 inch pan. Bake at 350 degrees for 25 to 30 minutes.

Cornbread: 10 inch skillet of cornbread with 2 eggs.