Dressing

2 cups celery

1 cup onions

1/2 cup butter

8x8 pan cornbread (6 cups) crumbled

2 cups fresh bread crumbs

2 Tbsp sage

2 eggs

2 Tbsp poultry seasoning

1 cup chicken broth

Saute celery and onions in butter. Remove from heat and let cool a little. Add sage, seasoning, and broth. Beat eggs and add. Toss with cornbread and bread crumbs. Bake at 375 for 40 min or until crust browns.

-Vicki Olson