1 pan of corn bread (white is preferred, but you can use yellow)
¼ cup butter
½ onion, diced
3 celery stalks, chopped Salt and pepper to taste
1 tablespoon rubbed sage or to taste
1 can mushrooms, chopped
3 to 4 hard-boiled eggs, cut up
1 can cream of mushroom soup
½ cup chicken broth
1. Crumble corn bread into a large bowl. Melt butter in a large skillet. Sauté the onion and celery until onion is tender but not brown. You may add salt and pepper and some of the sage. Add mushrooms to the sauté for the last minute or so. Add the mixture to the corn bread along with the eggs, then start adding sage and stirring. Mix well. Continue adding sage just until you can taste it. Mix in the cream of mushroom soup. Mix in the broth a little at a time until the dressing is very moist but not soupy.
2. Bake at 325° F. for 50 to 60 minutes, or use the mixture to stuff a turkey. If baking separately, stuffing is done when the top is a little crunchy but the inside is still moist. Makes enough stuffing for a medium-sized (15- to 20-pound) turkey.