----------------------------------DRESSING----------------------------------
      1    Pan Cornbread

      8    Slices white bread, toasted

      1    Onion, Chopped

      2    Ribs celery, Chopped

      2    Eggs, hard Boiled

      4    Eggs, slightly beaten

      3 c  To 4 c chicken/turkey broth

    1/2    Stick margarine

      1 tb Crumbled sage leaves

           Salt
           Pepper
---------------------------------CORNBREAD---------------------------------
  1 1/2 c  White self-rising cornmeal

    3/4 c  Flour

      1    Egg, slightly beaten

      1 c  Buttermilk

  DRESSING:  Crumble cornbread and toasted bread in a large bowl.  Add onion,
  chopped boiled egg and chopped celery.  Add boiling broth to mixture. Add
  crumbled sage leaves.  Salt and pepper to taste.  Add raw eggs and melted
  margarine.  Blend well.  Pour into a buttered baking dish and bake at 425
  degrees for 20 to 30 minutes. CORNBREAD: Mix cornmeal, flour, eggs, and
  buttermilk in a bowl.  Pour into a well greased pan. Bake at 425 degrees
  for 20 to 25 minutes or until done. NOTE: I like more sage, some one else
  may like less.