Dressing

Combine cornbread and biscuits in large baking dish and pour 4 cups chicken broth over cornbread and biscuits

Let soak

Chop onions and celery

Cook onion and celery in margarine over low heat until tender

Mix together remaining ingredients

Add celery, onion, eggs, salt, pepper, sage and broth to first mix

Stir as little as possible. (Overstirring will cause dressing to be soggy.) Bake, uncovered, at 325° for 1 hour.