❶ Hard-boil four eggs. Mash all four yolks with the whites from two of the eggs.
❷ Crumble one and a half eight-inch square pans of corn bread (find Yuhasz’s recipe online) into a large bowl. Combine with the egg mash and four slices of whole-grain bread torn into pieces.
❸ Sprinkle the mixture with a teaspoon of seasoned salt, a quarter teaspoon of white pepper, a tablespoon of freshly chopped sage, and a cup of freshly chopped parsley. Toss gently to mix and set aside.
❹ Sauté a cup of chopped onion and two and a half cups of chopped celery in half a cup of butter until soft. Add to bread mixture and toss.
❺ Add one 14-ounce can of chicken or turkey broth to the mixture.
❻ Grease a nine-by-13-inch baking pan with one tablespoon of butter and transfer the dressing to the pan. Lightly moisten the bread with more broth if it seems dry.
❼ Bake at 325°F for 30 to 40 minutes, or until browned on top.