1 qt. crumbled corn bread
1 qt. light bread, broken in sm. pieces (loosen packed)
3 eggs
1 onion, chopped
Chopped celery
1/2 stick butter
2 c. buttermilk
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 c. chicken broth (canned broth may be used)
Season to taste with salt, pepper, poultry seasoning or sage

Saute onion and celery in butter. Mix together with other ingredients. You may have to use more broth and/or buttermilk. This dressing before baking should be quite wet and thin. It becomes light and fluffy while it bakes. Bake at 400 degrees until browned.