Cornbread Stuffing

Cornbread Stuffing 2 cups chopped onions 2 cups chopped celery 1⁄2 cup butter 4 cups finely crumbled toasted bread 4 cups finely crumbled cornbread 1 tablespoon salt 2 teaspoons freshly ground black black pepper 1 tablespoon dried sage 2 teaspoons poultry seasoning turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. You can use unused portion to ma) 4 large eggs, beaten Melt butter in a skillet; add the onions and celery and saute until tender. Combine toasted bread and cornbread in a large bowl and mix. Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly. Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish. Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.