Thanksgiving Dressing

• 3 cups of crumbled cornbread (1 pan of Patte’s cornbread)
• 1 tbsp grd sage or 2 tbsp fresh
• 1/2 tsp black pepper
• 2 finely chopped hard boiled eggs
• 1 tbsp finely chopped onion
• 1 carton Swanson chicken broth

Preheat oven to 400. Put the crumbled cornbread in a large mixing bowl. Stir in spices, egg and onion. Add the broth to make a soft mixture and enhance flavor. Taste before putting in the oven. If too oniony add more cornbread.

Spread dressing in a greased metal 9 x 12 pan. Bake for 45-50 minutes. Check for moistness every 10 minutes or so. Do not let it dry out or burn around the edges. Keep adding broth to keep it moist but don’t make it overly wet. Bake until sides become brown and crispy.