Cornbread and biscuits were crumbled, celery and onions chopped and cooked in home-made chicken stock then over the cornbread mixture. Chopped hard boiled eggs were added along with black pepper, sage, and raw eggs — and the tasting began. ‘Do you think there’s enough sage? Or do we need a bit more?” Finally it was pronounced ‘just right’ , poured into Mom’s blue granite baking pan (the one she uses every year for dressing) and baked for over an hour. I’m telling you it was wonderful by itself, moist and the spices were perfect — but with some giblet gravy on top and paired with mashed potatoes — it was good ! And, I’m not going to even go into how tasty the Broccoli-Rice Casserole was — or the home-made Dinner Rolls — or the Stuffed Mushrooms — or the German Chocolate Cake — or the Pecan or Pumpkin Pie . It was all beyond good — it was Thanksgiving Good !!