4 c. cornbread
3 c. day-old bread
3 c. chicken broth
1/2 c. melted butter
1/3 c. chopped onion
1 c. chopped celery
3 eggs
1/8 tsp. pepper
1 tsp. salt
Poultry seasoning to taste

TURKEY:

6 c. cornbread
4 1/2 c. day-old bread
4 1/2 c. chicken broth
1/2 c. melted butter
1/2 c. chopped onion
1 1/2 c. chopped celery
4 eggs
1/4 tsp. pepper
1 tsp. salt
Poultry seasoning to taste

12-14:
8 c. cornbread
6 c. day-old bread
6 c. chicken broth
1 c. melted butter
2/3 c. chopped onion
2 c. chopped celery
5 eggs
1/4 tsp. pepper
1 1/2 tsp. salt
Poultry seasoning to taste

25 PEOPLE:

16 c. cornbread
12 c. day-old bread
12 c. chicken broth
1 c. melted butter
1 1/3 c. chopped onion
3 c. chopped celery
6 eggs
1/2 tsp. pepper
2 tsp. salt
Poultry seasoning to taste

Saute onion and celery in butter. Add to crumbled cornbread and bread that has been torn or cut into squares. Also add raw eggs and seasoning and broth. Mix well. Should be real moist. Pour up into greased baking dish and bake at 350 degrees until warm and a little browned.

Might cook a fryer or two to get broth or else use cheaper cuts of chicken or turkey. Have rich broth for good dressing. If you mix this up the day before and allow to stand overnight in the refrigerator, you'll have better dressing.