Stuffing

This is pretty much quoting Mom's oral dictation:

First you have to cut up in cubes some corn bread and some rye bread and some whole wheat bread and some white bread, and how much you cut up depends on how much you want to make. For the quantity [Mom] usually makes, half a loaf of each will do. Dry it in the oven at about 200. Put all the bread cubes in a big bowl. Saute onion and celery in butter; maybe half an onion and 1-2 sticks of celery. Stir that in. Sprinkle in rubbed sage to taste. Lightly moisten with chicken broth-- don't make it mushy. Add it a little at a time so the bread can absorb it. Beat up an egg and stir it in. Season it to taste. Put it in a buttered 9x13 pan (or two 8x8's). After you have removed from your turkey drippings sufficient to make your gravy, baste the dressing with the rest of it. Or you can stir it in before you put it in the pans. Bake at 350 until crusty and hot, perhaps a half hour.