Southern Style Dressing

This recipe can be cut in half or doubled as needed.

1 8x8 pan homemade biscuits
2 8x8 pans homemade cornbread (NO SUGAR)
3-4 14.5-oz cans chicken broth*
3-4 stalks celery
1 medium onion
Sage
White Pepper
Red Pepper

Salt
6 eggs

Finely chop celery and onion. If using a food processor, don't turn it into puree; but don't leave large chunks.

Shred biscuits and cornbread. This can be done a couple days in advance.

Mix breads, celery, and onion thoroughly.

Heat 1-2 cans of stock to boiling. Add stock to bread mix. Incorporate thoroughly.

Add 2 tsp sage, couple dashes of white pepper and couple dashes red pepper.

Heat 1-2 cans of stock to boiling, Add stock to bread mix. Check consistency.

Dressing should be almost soupy.

Add stock until right consistency.

Add eggs, one at a time, to mix. Combine thoroughly.

Allow the eggs to begin cooking before adding and tasting for salt.

Stir and adjust seasonings as the dressing cooks.

This can be cooked on the stove or baked in the oven, but is easy to fix in an electric roasting pan. If cooking on the stove or baking, use a large dutch oven. Baking in the oven or in the electric roasting pan should take about 1 hour at 250°.

*If you prefer homemade broth, cook a whole chicken in enough water to cover with 1-2 T salt. It is done when the chicken easily comes apart. You want at least one quart of broth. Cheaters homemade broth: buy a rotisserie chicken (unflavored) and boil it until the chicken easily falls apart. You will need to strain the broth. Debone the chicken and save the meat for another meal. Discard the bones, skin, & fat.