5 cans Swanson Chicken broth and broth from turkey
5 cans biscuits
3 cans Cinch Cornbread
2 lbs. mild Potter sausage
10 boiled eggs
2 lg. white onions
4 stalks celery
Salt, pepper and poultry seasoning to taste

Let eggs cool naturally, that way they won't be tough. Cook turkey all night at 200 degrees. Cook the sausage, onions, celery and cornbread night before. Cook the sausage and drain well, mash eggs real fine. Cook onions and celery in stick of butter until soft. Crumble cornbread and biscuits before putting in dressing. Cook at 350 degrees for about 1 1/2 to 2 hours.