2 c. crumbled corn bread
1 1/2 c. dry bread crumbs
3 c. stock (preferably pork, ham or chicken)
1/2 c. melted butter
1/3 c. finely diced onion
3 eggs
1/8 tsp. pepper
1/2 tsp. salt
1 tsp. sage

Beat eggs slightly. Combine all ingredients and mix well. Pack lightly into prepared bird just before roasting. Makes stuffing for 3 1/2 to 4-pound bird.