Corn Bread Dressing

• 2 cups onions, chopped
• 2 cups celery, chopped
• Butter or margarine
• 4 cups corn bread, crumbled
• 3 cups stale or toasted white bread, crumbled
• 2 tablespoons poultry seasoning
• 1 tsp celery seed
• 1 tsp sage
• 1 tsp salt
• 3 eggs, well beaten
• 2-3 cups broth (enough to moisten)
• 2 cans cream of chicken soup

Saute onion in butter until tender but not brown. Repeat for celery. Heat stock. Combine all other ingredients, then add stock and mix well. Place in greased casserole dishes and bake at 350° for 45-50 minutes or until nicely browned.