8 oz. can celery soup
8 oz. can chicken soup
2 c. diced onions
2 c. boiling water
3 eggs
2 qt. lightly packed day old bread crumbs (left over biscuits or rolls)
2 qt. corn bread crumbs
5 tsp. poultry seasoning
3/4 c. butter, butter or salad oil
1 tbsp. salt
1 tsp. pepper

Simmer onions in boiling water until tender. Drain, reserving 1 cup of the liquor. Mix crumbs and seasoning. Add celery soup and onions, chicken soup and 1 cup of liquor in which they were cooked. Add butter, onions and eggs and mix thoroughly. This amount of dressing will stuff a 10 to 12 pound bird. If baked separately, allow 45 minutes for baking.