Ann's Cornbread Dressing

INGREDIENTS:

1 ½ recipes cornbread (9 cups crumbled)

White bread (4 cups crumbled)

1 cup chopped yellow onions

1½ cups chopped celery

2 Tbsp butter

5-6 cups chicken broth and/or drippings

1 1/4 Tbsp Poultry Seasoning

½ tsp Sage (to taste)

½ tsp black pepper

1 raw green onion chopped

2 boiled eggs chopped

3 large eggs beaten

PREPARATION:

1. Bake cornbread per instructions on bag. Crumble into large bowl. Add crumbled white bread.

Saute yellow onions and celery in butter in pan until crisp-tender. Don’t overcook. Add to breads.

2. Add seasonings and broth. Taste. You should be able to vaguely detect the poultry seasoning and sage. DO NOT ADD SALT.

3. Add beaten raw eggs and green onion. Mix well.

4. Add boiled eggs and turn lightly so as not to break yolks up too much.

5. Cook for 30-45 min at 350. Stir once during cooking.

6. If it seems too sticky, add a little more canned chicken broth or milk.