Corn Bread Dressing

6 cups crumbled corn bread 
1 tablespoon salt
4 cups crumbled biscuits 
1 teaspoon pepper 
1 cup chopped celery 
4 eggs beaten
3/4 cup finely chopped onion 
2 cups broth or more 
1/2 cup butter (or chicken fat) 
1 teaspoon sage

Heat oven to 400 °. Grease a 12 x 9 inch baking pan. Cook on low heat. onion and celery in 1 cup liquid until tender. Add onion & celery to the crumbs and seasoning. Stir in beaten eggs and enough broth or hot water to make a moist mixture, about the consistency of corn bread batter. Pour into greased pan and bake about 30 minutes or until browned. Don't overcook. Dressing should be moist. Serve in squares.

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