Cornbread Dressing
Ingredients:
2 cups chopped onions
2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread
4 cups finely crumbled cornbread
1 tablespoon salt
2 teaspoons freshly ground black black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. ( or use chicken broth)
4 large eggs, beaten
2-3 hard boiled eggs , chopped (optional)
Directions:
Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the raw eggs and mix well, then, IF you choose to, fold in the chopped hard boiled eggs, scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned 30-40 minutes.