Thanksgiving Dressing

Ingredients

 * 9.13 pan of corn bread (Marie Callender, 2 packages)
 * 4 to 5 biscuits (can or frozen)
 * 3 stalks of celery, chopped
 * 1/2 onion, chopped
 * 2 sticks of butter
 * 1 tsp. salt
 * 1 tsp. pepper
 * 2 eggs
 * 3 cans (14 oz. each) chicken broth

Instructions

 * 1) In a large bowl, crumble up corn bread and biscuits in small pieces. Leave open to dry out for half of the day.
 * 2) Saute celery and onion in sauce pan with butter. Saute until tender.
 * 3) Add celery and onion into bread mixture. Add salt and pepper, and add eggs. Stir together.
 * 4) Gradually pour in chicken broth. Mixture should be goopy, okay if a little broth rises on top.
 * 5) Pour mixture into spayed cooking dish (may need two). Cook at 350 for about 30 minutes or until golden brown and firm on top.