CORNBREAD STUFFING

2 pans cornbread; dried out	
3-4 pcs stale bread
2-3 cans chicken broth	
1 stick butter
2 bunches green onions	
5-6 stalks of celery
1 egg	
1 tsp baking powder
sage, pepper and salt to taste

Chop green onions and celery.  Saute in the butter in a large skillet 
until just tender.  Add chicken broth.  (The amount depends on how much
dressing you are making).  Simmer for about 15 minutes.

In a large bowl, crumble cornbread and bread pieces.  Add sage, black 
pepper and salt to taste.  (I use lots of sage and pepper).  Stir in 
vegetable/broth mixture, a little at a time until the consistency is 
"soupy".  Be sure to use all the veggies, even if you don’t use all the
broth.  Add egg and baking powder, stir well.  Put in baking dish and 
bake at 350º until set/done.  Time will depend on amount, usually 45 
minutes is long enough.