Granny’s Dressing

• 2 quarts Broth (or 2 cans Campbell)
• 1-2 Onions, chopped
• 2-3 stalks Celery, chopped
• Cornbread: ½-¾ 10-inch pan
• 4-5 Biscuits (or loaf bread)
• 1 teaspoon poultry seasoning
• 2 eggs beaten

Bring broth to boil with celery and onions. Turn off and let sit until vegetables are soft. Crumble breads in broth. Mix in eggs.

Pour into pan and bake at 425° until bubbly all over.