1/4 c. finely chopped onion
1 c. finely chopped celery
3/4 c. melted butter
4 c. toasted bread cubes or 4 c. crumbled biscuits
3 c. crumbled cornbread
1/2 tsp. pepper
1 tsp. poultry seasoning
2 c. broth from cooked chicken

Preheat oven to 350 degrees. Brown onion and celery in butter in heavy skillet. Combine with bread crumbs and seasonings. Pour in the broth and stir lightly to blend. Stuff fowl and roast according to weight of bird. This amount of 4 1/2 to 5 pound bird; for larger fowl, double the amount. Bake dressing if desired. With hands, shape dressing into pones or balls and place in baking pan. Bake for 45 to 50 minutes.