3 c. corn bread, crumbled
2 c. light bread, crumbled
2 1/2 c. chicken broth
1/2 c. celery, chopped
1 large onion, minced
1/2 c. flour
1 tsp. sage
1 tsp. salt
1 tsp. black pepper
3 large eggs, beaten
3 tbsp. butter
1 c. water

Boil celery and onion in water then add butter. Let cool. Combine corn bread, light bread, broth, celery, onion, sage, salt and pepper. Add beaten eggs last with flour mixing lightly, but thoroughly. Spread mixture in baking dish or large pan with non-stick vegetable spray.

Bake at 350°F for 30 minutes.

Yield: 8 to 12 servings. Dressing is sufficient to stuff a 12 pound turkey.