Barbara’s Cornbread Dressing

1 skillet of cornbread
5 slices loaf bread
5 eggs
approx. 1 ½ quarts chicken broth (see note below)**
1 can cream of chicken soup
1 can cream of celery soup
1 onion chopped
¾ c. chopped celery
1 stick butter
salt
pepper
*optional: sage to taste ( I don’t use sage.)
Make an iron skillet of cornbread a day or two ahead. Crumble cornbread and loaf bread in a large bowl. On medium heat saute onions and celery in the butter until transparent; add to bread. Beat eggs with a fork and add to bowl. Add cans of soup, salt, pepper, and *sage. Pour in a qt. of broth and stir to moisten ingredients. ( I use my hand to mix it so I can squeeze the bread into smaller pieces.) Continue adding broth until mixture is very moist – about the consistency of unbaked cornbread. Pour into a large greased pan or Pyrex dish. Bake at 400 until lightly brown and set in the middle. Approximately 30 – 40 minutes.