(Make cornbread one day prior to making dressing)
Day-old Cornbread, crumbled in small pieces (recipe follows)
5-6 stalks celery, chopped
1/2 cup chopped onion
4-5 slices white bread, torn into bite size pieces
3-4 large eggs
Reserved turkey broth
In a large mixing bowl, place a layer of crumbled cornbread. Top with a little celery and onion and about 1 slice of the torn bread. Sprinkle with a pinch of sage. Repeat layers 3-4 times. Add eggs; mix in well. Add enough reserved turkey broth to moisten. Pour into a 3-quart baking dish. Bake at 350 degrees for 15-20 minutes, or until browned. Makes 22-24 servings.