Saute onion in butter

Make cornbread according to packet instructions.

Add onion, pepper, sage, and poultry seasoning to cornbread mix.

Bake cornbread.

Preheat oven to 400 F.

Crumble cornbread into large bowl.

Add crumbled wheat bread to cornbread crumbles.

In a medium bowl, mix soup and broth together until well blended.

Add soup to bread mixture.

Using a potato masher, mix soup and bread mixture together until soup equally distributed throughout the bread crumbles.

Place wet dressing into medium casserole dish or 9x13 baking pan.

Bake uncovered 30 - 40 minutes until top is brown.

To triple, use 6 packets of cornbread mix, 6 cups of wheat bread crumbles,2 cans of soup, 2 cans of broth, 1 full onion, and same amount of spices per pre-crumbled cornbread batch.