Soak corn bread and sandwich bread in chicken broth and water in a
large bowl about 10 minutes; stir until liquid is absorbed.
Saute onion and celery in butter until tender. Add sausage, and
cook over low heat until sausage is browned; drain. Add sausage
mixture, eggs, and pepper to bread mixture; stir well.
Spoon dressing into a lightly greased 13x9x2" baking dish. Bake at
350°F for 1 hour or until lightly browned.
Note:
5 cups homemade unsalted chicken broth may be substituted for
canned broth and water, additional salt may need to be added.
