Cornbread Dressing

• 6 qt. cornbread crumbs
• 2 qt. white bread crumbs
• 1 1/2 c. chopped celery
• 2 c. chopped onions
• 6 boiled eggs, chopped
• 2 sticks melted oleo
• 4 Tbsp. sugar
• salt and pepper to taste
• sage to taste

1. Cook onions and celery in 2 or 3 cups water.
2. In large mixing bowl, combine cornbread, white bread, celery, onions, eggs, oleo, sugar, salt and pepper.
3. Moisten with chicken or turkey broth and the water the celery and onions were cooked in.
4. If you don't have enough broth, dissolve chicken bouillon cubes in hot water and use it or use canned chicken broth.
5. Add sage.
6. Make dressing mixture consistency of uncooked cornbread.
7. Pour into large greased shallow pan and bake approximately 45 minutes in 350u0b0 oven.
8. This amount will serve 25 to 30 people.

cornbread crumbs, white bread crumbs, celery, onions, eggs, oleo, sugar, salt, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479022 (may not work)