Cornbread Dressing - cooking recipe

Ingredients

6 c. crumbled corn bread
4 c. loaf bread or biscuits, crumbled
1 c. chopped celery
3/4 c. finely chopped onion
1/2 c. butter or margarine or chicken stock
1 Tbsp. salt
1/8 tsp. pepper
1/4 tsp. marjoram or sage
1 c. water
4 eggs, beaten
2 c. broth or milk

Preparation

Prepare bread for dressing.
Cook celery and onions in 1 cup water on low heat until tender.
Add to the crumbs and seasoning. Stir in beaten eggs and enough broth or milk to make a moist dressing.
Pour into greased pan and bake at 400\u00b0 for about 30 minutes or until browned.
Or, stuff the crop and body cavity of bird.
The dressing will swell during roasting, so pack it loosely.
Serves 6 to 8.