Categories: Dressings, Holiday, Poultry 
      Yield: 12 servings 
  
----------------------------------DRESSING---------------------------------- 
      1    Pan Cornbread 
      8    Slices white bread, toasted 
      1    Onion, Chopped 
      2    Ribs celery, Chopped 
      2    Eggs, hard Boiled 
      4    Eggs, slightly beaten 
      3 c  To 4 c chicken/turkey broth 
    1/2    Stick margarine 
      1 tb Crumbled sage leaves 
           Salt 
           Pepper 
 
---------------------------------CORNBREAD--------------------------------- 
  1 1/2 c  White self-rising cornmeal 
    3/4 c  Flour 
      1    Egg, slightly beaten 
      1 c  Buttermilk 
  
  DRESSING:  Crumble cornbread and toasted bread in a large bowl.  Add onion, 
  chopped boiled egg and chopped celery.  Add boiling broth to mixture. Add 
  crumbled sage leaves.  Salt and pepper to taste.  Add raw eggs and melted 
  margarine.  Blend well.  Pour into a buttered baking dish and bake at 425 
  degrees for 20 to 30 minutes. CORNBREAD: Mix cornmeal, flour, eggs, and 
  buttermilk in a bowl.  Pour into a well greased pan. Bake at 425 degrees 
  for 20 to 25 minutes or until done. NOTE: I like more sage, some one else 
  may like less.