Cornbread Dressing

3 cups crumbled cornbread

1-1/2 cups bread crumbs (lightly toasted)

1-1/2 to 2 stocks of celery finely chopped

1 small onion finely chopped

1-1/4 tsp. ground sage

1-1/4 tsp. salt

1/2 tsp. pepper

4-3/4 cups chicken broth

3/4 cup drippings from turkey (or substitute 1/2 stick butter or margarine)

4 eggs, slightly beaten

Combine the dry ingredients.  Slowly mix in the broth, drippings, and eggs.  Bake 30-40 minutes at 375 degrees or until desired consistency is reached. (Add more broth for moister dressing.)