1 c. hot canned broth (or broth from cooking giblets and neck)
8 slices stale bread (torn in pieces)
1 or 2 c. crumbled corn bread
1 c. butter
1/2 c. chopped celery
1/2 c. chopped onions
2 eggs (beaten)
3/4 tsp. salt
1 tsp. poultry seasoning
4 hard boiled eggs (chopped)

Pour broth over breadcrumbs and corn bread, and let stand until soft. Saute celery and onions in butter until tender. Combine bread mixture, celery, onions, beaten eggs, salt, pepper and seasoning. Mix well and add the hard boiled eggs. Place dressing in buttered casserole and bake at 350 degrees about 25 to 30 minutes. This dressing may also be stuffed into the cavity of the bird. Serves 8 to 10.