Thanksgiving Dressing

Submitted by Mimi & Linda Smith

• 1 pan of good cornbread, cooked
• 4 slices toasted bread, torn into pieces
• 2 cups cooked celery
• 1 small onion, chopped
• 2 small bunches green onions, chopped
• Oleo
• 5 eggs
• 4 tsp sage (add more if you like)
• 1 can chicken broth (or broth from turkey)
• Salt & pepper to taste

Cook celery and onions in oleo till soft, but not brown. Add broth to the cornbread and bread, mix until soft. Add celery, sage, onions, salt and pepper. Beat eggs with mixer until fluffy and put in. Add more broth if the mixture is too thick. Bake at 325 degrees until brown.