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Cornbread dressing

Description:
We know that dressing isn't really a vegetable, but it's served like one at every Thanksgiving and Christmas dinner in Alabama. Everybody thinks their Mama or Grandmama makes the best dressing, and every recipe is a little different. This one is a family recipe passed down for generations - guaranteed to be moist and tasty. Serve it with giblet gravy.
Recipe Type:	Side Dish
Ingredients:
Cornbread Biscuits Onion, chopped fine Celery, chopped fine Turkey stock Margarine or butter 1 or 2 eggs
Directions:
Crumble cornbread and biscuits. Use a proportion of about 2/3 cornbread to 1/3 biscuits. Cook onion and celery in a small amount of stock until onions are clear. You can stretch your stock with store-bought stock or milk, as needed. Add warm stock and eggs. Stir. Your dressing should be about the consistency of muffin batter. Just before cooking, dip a few spoonfuls of stock over dressing. Bake 30-45 minutes in a moderate oven (350 to 375 degrees). It should be browned a bit and look firm.