Cornbread Dressing

Cut bread into small cubes and leave out for 2 to 4 days to dry out hard, or dry it in the oven. Crumble the cornbread as small as possible, and mix with bread cubes. Cook the onion and celery over low heat until onion is soft but not yet brown. Blend seasonings with bread crumbs and cubes. Add onion, celery, and fat (or butter). Pour liquid and beaten eggs over the surface, stirring lightly. Add chopped hard boiled eggs. Add more seasoning, if desired. Add salt, if necessary. If not stuffed into turkey, cook in a pan in the oven at 350 F. for 1 to 1 1/2 hours. The key to this is the seasoning and moisture content. The poultry seasoning should be from a new can, not several years old. Also, though not called for, the addition of sage enhances the flavor, but should be added 1 t at a time and taste tested. The dressing should be very moist when put into the oven or the finished product will tend to be too dry. It can be made a day ahead, and stored in a covered bowl in the refrigerator.