5 x 5 inch chunk cornbread, crumbled
7 c. chicken or turkey broth
1 lg. onion, chopped fine
4 c. chopped celery
3 raw eggs
1 oz. sage or poultry seasoning
30 sm. biscuits, crumbled
1 stick butter
2 tbsp. salt

Place crumbled cornbread and biscuits spread out sparsely on a cookie sheet, toast under a broiler. Can be divided for ease. It burns easy so watch carefully. Beat the eggs and stir into broth. Then add all other ingredients, bread crumbs last.

Generously grease 2 (10 x 14 x 2 inch) pans. Pour dressing into pans. Needs to be very moist. Bake at 450 degrees until top is brown. Test for moistness periodically, if it gets too dry, add more broth or a little water poured over top.