| 1/2 pkg. celery, finely chopped |
| 1/4 c. butter |
| 1 cake pan corn bread |
| 8 slices white bread, toasted |
| 1 medium onion, finely chopped |
| 1 T. sage |
| 3 raw eggs |
| salt and pepper |
| approx. 29 oz. chicken broth |
Sauté celery in butter. Combine all ingredients in large roasting pan, adding broth until consistency of dressing is mushy. Stuff turkey and bake remaining dressing in a glass baking dish at 350° for 45 to 60 minutes, checking often that dressing is not too dry.