Dressing - cooking recipe

Ingredients

6 c. cornbread, crumbled
4 c. biscuits, crumbled
2 large onions, chopped
4 c. celery, chopped
1/4 c. butter
14 chicken bouillon cubes
1 qt. hot water
3 Tbsp. sage
1 tsp. pepper
2 cans mushroom soup
6 eggs

Preparation

Saute vegetables in butter until tender.
Dissolve bouillon cubes in water.
Combine everything in a large bowl.
Add a little water, if necessary, to give mixture a soupy consistency.
Bake in a greased pan at 350\u00b0 for 1 hour uncovered.