4 c. dry bread crumbs
4 c. crumbled cornbread
1/2 c. chopped onion
1 c. chopped celery
Salt and pepper to taste
1 tsp. sage
3 c. hot chicken or turkey broth
1/3 c. melted butter
1 c. milk

Combine bread crumbs, cornbread, onion, celery and seasoning in a large bowl. Mix well. Blend in broth, butter and milk. Mixture should be very soft to allow for loss of moisture during baking. Add more broth if necessary. Stuff bird lightly with stuffing. Spoon remaining dressing into greased pan and bake at 350 degrees about 1 hour or until well browned. Yields 12 servings.