2 quarts turkey broth
2 quarts baked cornbread, crumbled
1 quart baked biscuits, torn in pieces
1 quart chopped onion
6 hard-boiled eggs, chopped
2 c. celery, chopped-optional
Salt and pepper to taste
Sage to taste-optional

Add all ingredients to hot broth and stir well (Hand mixer.) If mixture is to thick add more broth or hot water. Let soak, stirring occasionally. Before baking add raw eggs, beaten. Bake in casserole at 400 jelled or cooked in center.

Raw dressing (as we call it before the raw eggs are added) is delicious. A great "snack" while preparing Thanksgiving or Christmas dinner.