1 pone of cornbread

6 to 8 pieces of old dry white bread, with crust removed

1 medium onion, chopped fine

3 ribs celery, chopped fine

Chicken broth, canned will do fine-about 2 cans

Salt-about 1 tsp.

Pepper-about ½ tsp., more or less

Poultry seasoning, about 1 tsp., more or less

Break the cornbread up in a large bowl. Throw away any hard pieces. Tear the white bread into chunks. In a small skillet, in a little butter, sauté the onion and celery until tender. It does not have to be cooked all the way through, just started so it will not be too crunchy. Add this to the bread. Add the salt, pepper and poultry seasoning.

Heat the chicken broth in a saucepan, and then slowly pour into the dressing mix, a little at a time, stirring as you go until you reach a sloppy consistency. Put into a buttered casserole (or you can use Pam spray). Cover with a lid or foil and put into a 350* oven for 30 minutes. After 30 minutes, remove foil and let it cook for about another 30 minutes until browned and crunchy on top.