Sara A Solla 20 Dec 2005 CORN BREAD STUFFING 6 and 1/2 onces butter (13 tablespoons) 6 cups crumbled corn bread 6 cups torn crusty white bread (such as baguette) 2 cups chopped onion 2 cups chopped celery 1/2 to 1 teaspoon dried sage 2 teaspoons salt black pepper 6 eggs, beaten 1 and 1/2 cups heavy cream 2 cups turkey or chicken broth (I use chicken) 1. Heat oven to 400 degrees and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl combine corn bread, white bread, onion, celery, sage, salt, and pepper to taste. Toss until well mixed. In a medium bowl mix together the melted butter, eggs, cream, and 1 and 1/2 cups chicken broth. Add to the dry bread mix. Mix lightly but well. Mixture should be quite moist. 2. Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on the remaining broth. Bake 45 to 50 minutes, until set and browned on top.