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Cornbread Dressing

4 c. stale white bread, crumbled
4 c. corn bread, crumbled
1 c. diced celery
1 c. water
1 medium onion, finely chopped
salt & pepper to taste
1/2 t. sage
1/4 t. thyme
1-2 cans chicken broth
Cook onion and celery about 5 minutes in one cup of boiling water. Add to crumbled bread with all the seasonings. Mix well. Add approx 1 cup broth to moisten well. Add other 1/2 can if needed. Stuff fowl or bake in baking dish - 350°F oven until brown. Check after 30 minutes. Depending on oven, can take as long as 45-50 minutes. Yield about 6 cup of dressing.

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