Cornbread and Sage Dressing

1/2 pan cornbread -- crumbled
margarine or drippings
3 slices dry toast -- crumbled
2 cups water or broth
1/2 onion -- chopped fine
salt to taste
2 stalks celery -- chopped fine
1/4 teaspoon sage

Saute onions and celery in margarine or pan drippings from seared pork chops or chicken. Add water or broth, and simmer until tender.

Pour all over cornbread and bread crumbs. Add salt to taste, and sage. Spoon on top of pork chops or chicken, and place in baking dish.

Bake at 350�F for 30-45 minutes.