1 can (10) biscuits, cooked
2 med. size onions, chopped
1 1/2 tbsp. (heaped) sage
1 tsp. pepper
2 c. corn meal, made into cornbread and baked
8 stalks celery, chopped
1 tbsp. salt
6 eggs
Broth

Crumble the biscuits and cornbread together. Add salt, pepper, and sage; mix well. Cook celery and onions together in about 3 cups of the broth for 5 minutes. Add to bread mixture. Stir well. Add enough broth to make it about like cornbread before it is cooked. (Taste to see if it is seasoned to suit you.) Add eggs and cook until it sets up and looks done. You can add chicken or turkey (cooked) to the dressing before it is cooked if you wish. This is good made with chicken, turkey, or pork.