Chicken Dressing

6 cups chicken broth, divided

4 cups crumbled cornbread

5 biscuits, crumbled

½ cup margarine, melted

½ cup chopped celery

1 small onion, finely chopped

3 eggs, beaten

1 teaspoon sage

1 teaspoon black pepper

Preheat oven to 375 degrees F (190 degrees C).

In a large saucepan, bring the chicken broth to a boil.

In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.

Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.

To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.

Bake in preheated oven for 1 hour, or until set and well browned.