---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dressings, Holiday, Poultry
       Yield: 12 servings
       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
   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