For the Dressing:

1 recipe Cornbread (see below)
6 or 8 large Biscuits (or 1 can of Pillsbury Grands)
1 can Cream of Chicken Soup
2 to 3 cans Chicken Broth (cans are about 14oz., so about 5 1/2 cups)=
2-4 stalks of Celery, chopped
1 medium Onion, chopped
2 Eggs
1 tsp. Salt
1 tsp. Pepper
1 tsp. Poultry Seasoning
3 tsp. Rubbed Sage (not ground Sage)

Cook onions and celery in sauce pan with 2 of the cans of chicken broth.

In a separate bowl, whisk the cream of chicken soup, one can chicken broth, and 2 eggs.

Crumble cornbread and biscuits in large mixing bowl. Pour the broth with celery and onions and the egg/soup/broth mixture on top of the cornbread and biscuits. Add the salt, pepper, poultry seasoning, and sage. Toss lightly. Put in large baking dish and bake at 375 degrees until brown.

For the cornbread:

2 and 1/2 cups self-rising cornmeal
1 egg
2 and 1/4 cups buttermilk
Mix and bake at 400 in a hot greased pan