5 c. cornbread crumbs
4 c. biscuit crumbled
1 onion, chopped
2 stalks celery, chopped very fine
2 sticks butter
2 tbsp. ground sage
2 tbsp. chicken bouillon granules
1 can cream of chicken soup
Water

Saute onion and celery in butter until tender. Add to rest of ingredients and mix well. You will have to add water to make the dressing moist. Bake at 375 degrees for about 45 minutes or until brown on top.