6 slices bread, toasted sorta dark
3 ribs of celery, chopped
1 small onion, cut in slivers
3 eggs
chicken broth, enough to cover dressing
1 can(s) raw oysters
2 Tbsp rubbed sage
salt & pepper, to taste
THE NIGHT BEFORE: Cut cooled cornbread into 2"x2" cubes & lay out to dry. Cut cooled cornbread into 2"x2" cubes & lay out to dry overnight. Toast bread & tear each piece into about 5 pieces & leave out overnight. NEXT DAY: Mix all ingredients but broth (*I use bullion cubes with water) &. Mix all ingredients but broth (*I use bullion cubes with water) & place in a long cake pan. Pour enough broth over it to cover. Don't over mix it. It will become mushy. Place in 350° oven & bake for about 45 minutes or until browned & crisp on top.