2 cups chopped onions

2 cups chopped celery

1/2 cup butter

4 cups finely crumbled toasted bread

4 cups finely crumbled cornbread

1 tablespoon salt

2 teaspoons freshly ground black pepper

1 tablespoon dried sage

2 teaspoons poultry seasoning

turkey broth

4 large eggs, beaten

Melt butter in a skillet; add the onions and celery and saute until tender.

Combine toasted bread and cornbread in a large bowl and mix.

Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.

Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.

Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.