Cornbread Dressing

• 1 pan cooked cornbread (2 to 3 c.)
• 2 small bags Pepperidge Farm stuffing mix
• 1 (1 lb.) loaf white bread, lightly toasted
• 1 1/2 c. chopped onion
• 3 c. celery (include tops), chopped
• 1 Tbsp. poultry seasoning
• 2 Tbsp. rubbed sage
• 1 c. water
• 2 c. turkey drippings
• 2 eggs
• salt

1. Crumble cornbread and toasted bread in greased cooking pan. Add stuffing mix; set aside.
2. In saucepan, cook onion and celery in water until veggies are done.
3. Beat eggs; add cool turkey drippings, poultry seasoning, sage and salt to taste.
4. Add to bread mixture and toss.
5. If not moist, add more drippings. Consistency should be similar to stiff cornbread mixture.
6. Bake at 350u0b0 for 30 to 45 minutes until brown.

stuffing mix, white bread, onion, celery, poultry seasoning, sage, water, turkey drippings, eggs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=599837 (may not work)