2 lg. onions, chopped
2 c. celery, chopped
1/2 c. butter
2 c. chicken broth
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. sage
3 eggs, well beaten
2 qts. soft bread crumbs
3 qts. cornbread crumbs

Saute onions and celery in butter until tender. Set aside. Combine chicken broth, salt, pepper and sage in a large mixing bowl. Mix well. Add sauteed vegetables, eggs and bread crumbs; stir well. Spoon dressing into a greased shallow baking dish. Bake at 350 degrees for 45 minutes or until lightly browned.