Instructions: Soak cornbread and sandwich bread in chicken broth and water in a large bowl about 10 minutes; stir until liquid is absorbed.

Saute onion and celery in butter until tender. Add sausage, and cook over low heat until sausage is browned; drain. Add sausage mixture, eggs, and pepper to bread mixture; stir well.

Spoon dressing into a lightly greased 13" x 9" x 2" baking dish. Bake at 350 degrees F for 1 hour or until lightly browned.

Yield: 8 servings.

Note: 5 cups homemade unsalted chicken broth may be substituted for canned broth and water, additional salt may need to be added.

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