CORNBREAD DRESSING

CORNBREAD DRESSING Four cups toasted bread, finely crumbled. Four cups cornbread, finely crumbled. Four large beaten eggs. Two cups chopped onions. Two cups chopped celery. Half cup butter. One tbsp salt. One tbsp dried sage. Two tsp ground black pepper. Two tsp poultry seasoning turkey broth. Melt butter in a medium skillet, add the celery and onions and saute until tender. In a large bowl, combine the toasted bread and the cornbread and stir. Season and blend thoroughly with the onions and celery plus their cooking oil, salt, pepper, sage, and poultry. Add just enough turkey giblet broth to make a very thick mixture using a bulb baster, then stir in the eggs and scrape the dressing onto a deep greased baking pan or platter. Bake in the oven at 400°F. until the dressing is well browned, about 30 TO 38 minutes.