Grandma Thompson's Cornbread Dressing

Ingredients

• 3 cups cornbread, crumbled
• 10 cups day-old white bread
• 1 cup onion, diced
• 1 cup celery, diced
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 teaspoons dried sage, rubbed
• 3-5 cups chicken broth

Directions

1. 1

   Prepare corn bread, allow to cool enough to handle.

2. 2

   In a large bowl tear white bread into small pieces. Crumble cornbread into the bowl.

3. 3

   Add onions, celery, salt, pepper and sage.

4. 4

   Toss ingredients to evenly distribute.

5. 5

   Add eggs to the bread mixture. Stir to coat bread with eggs.

6. 6

   Add chicken broth to the bread mixture until it is thoroughly moistened, but not soupy.

7. 7

   Place in a 13X9 greased pan. Alternately it can be cooked in the bird.

8. 8

   Bake for 30 minutes at 350 degrees Farenheit, or until golden brown.

9. 9

   *Recipe Note: The amount of chicen broth used will depend on your tastes and desired consistencey. If you like a moister dressing/stuffing use more if you prefer it more dry (more like a Stove Top-type) stuffing/dressing then add less. The choice is yours. ;-).