Cornbread Sage Dressing

Yellow cornbread
1/3 loaf day-old white bread, crumbled
3 ribs celery, chopped fine
1 large onion, chopped fine
Rubbed Sage, 0.5-0.75 ounces
Salt and pepper to taste
3 eggs, whisked
2-3 cans chicken broth

Bake the cornbread in a 10" skillet, allow to cool. Break up cornbread and
white bread into a large bowl, combining with celery, onion, sage, salt, and
pepper. Dressing may be refrigerated at this point, if desired.

Fold in eggs and chicken broth until mixture is very moist. Grease 9" x 13"
baking dish, or spray with PAM. Transfer dressing to dish and bake at 325
degrees until dressing pulls away from sides of baking dish and is slightly
browned on top.

Serves 6-8