2 cup onions, chopped

3 cup celery, chopped

Butter or margarine

6 cup crumbled cornbread

3 cup stale or toasted white bread crumbled

2 tbsp poultry seasoning

1 tbsp celery seed

1 tsp sage

1 tsp salt

3 eggs, well beaten

2-3 cup turkey broth, enough to moisten

Sauté onion in butter until tender, but not brown. Repeat for celery. Heat stock. Combine all other ingredients, then add stock and mix well. Place dressing in greased casserole dished and bake at 350 degrees for 40 minutes or until nicely browned.

Recipe by Jean Sharpe

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