Cornbread Dressing

1 c. celery – chopped

1 c. onion – chopped

1 stick margarine

4 c. cornbread

2 c. bread – toasted & cubed (white or wheat)

1 ½ to 2 c. prepared chicken bouillon

1 egg beaten

2 tsp. sage (fresh if available)

dash of black pepper

Heat oven to 350 degrees. Sauté celery and onions in margarine until tender.  In extra large bowl, combine all other ingredients.  Pour in vegetables, margarine mixture and toss lightly until all bread is moistened.  Place in 8 to 9 inch baking dish.  Bake 40 to 45 minutes.

                                                Submitted by:  Brad Zettle