Cornbread Dressing - cooking recipe

Ingredients

2 pans baked cornbread
1 large onion, chopped
1/2 c. celery, chopped
4 eggs (hard boiled), chopped
2 small cans cream of chicken soup
3 Tbsp. sage or to taste
salt to taste
1 chicken, boiled and cut off the bone (save the broth)

Preparation

Crumble the cornbread into a roaster pan; add onion, celery, eggs and cream of chicken soup.
Also, add sage and salt.
Mix well so all is combined.
Pour enough chicken broth over dressing so that it is moist, but not too soupy.
Cover and bake for about an hour checking to make sure it's not becoming dry.
If so, add more broth.