Cornbread Dressing (Stuffing) - cooking recipe

Ingredients

1 large skillet cornbread, pinched
8 boiled eggs, chopped
6 to 8 onions, chopped
1 gal. chicken or turkey broth
salt and pepper to taste
2 to 2 1/2 loaves bread, pinched
3 to 4 ribs celery, chopped
4 to 6 sticks margarine, melted
3 Tbsp. sage

Preparation

If your broth has a lot of fat, use 4 sticks of margarine. If you buy your broth in cans, use 6 sticks.
Cook onions and celery in butter about 8 to 10 minutes in microwave.
Mix all ingredients well.
If more broth is needed, add water to make dressing like cornbread.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
Do not overbake.
This makes a very large roasting pan full.