3 - 4 c. cornbread crumbs
2 c. fine crumbs of honey-wheat English muffins
1/2 tsp. sage
1/3 c. celery
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. poultry seasoning
1/4 c. butter, melted
1/4 c. onion
2 eggs
1 1/2 - 2 c. chicken broth (add more if you like dressing "wet")

Toss together cornbread crumbs and muffin crumbs in an 8-inch baking dish. Add sage, celery, salt, pepper, poultry seasoning. Mix well. In butter, add onion. Cook just until tender and clear. Add entire mixture to crumb and seasoning mixture. Beat two eggs slightly. Add to mixture. Add chicken broth. Stir until well combined.

Bake in a 350°F oven for 30 - 45 minutes.