Southern Corn Bread Stuffing

• 7 slices white bread (dried in warm oven)
• Corn bread
• 1 sleeve saltine crackers
• 2 cups chopped celery
• 1 large onion, chopped
• 8 tablespoons (1 stick) butter
• 7 cups stock reserved from cooking hen
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon sage (optional)
• 1 tablespoon poultry seasoning (optional)
• 5 eggs, beaten

1. Preheat oven to 350 degrees.
2. Crumble dried white bread slices, cornbread, and saltines; mix together and set aside.
3. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes.
4. Pour over corn bread mixture.
5. Add stock; mix well and taste; add salt, pepper, sage, and poultry seasoning.
6. Add beaten eggs and mix well.
7. Reserve 2 heaping tablespoons of this mixture for the giblet gravy.
8. Pour into a greased pan.
9. Place bird on top of dressing and bake until dressing is done, about 45 minutes.
10. If hen browns too quickly, make a tent of foil and place over bird.

white bread, bread, crackers, celery, onion, butter, stock reserved from cooking, salt, pepper, sage, poultry seasoning, eggs

Taken from www.epicurious.com/recipes/food/views/southern-corn-bread-stuffing-385144 (may not work)