4 c. crumbled cornbread
4 c. loaf bread or biscuits
1 c. chopped celery
3/4 c. finely chopped onion
1/2 c. butter or chicken stock
1 tbsp. salt
1/2 tsp. pepper
1/2 tsp. sage or to taste
1 c. water
4 eggs, beaten
2 c. broth

Crumble all breads together for dressing. Cook celery and onions in 1 cup water on low heat until tender. Drain and add to the crumbs and seasoning. Stir in beaten eggs and enough broth to make a very moist dressing. Pour into a greased pan and bake at 400 degrees for about 30 minutes or until browned.

Yields 6-8 servings. This recipe can be made ahead and refrigerated for a day or frozen up to a week before.