Grandmother Moss's Cornbread Dressing

Just in time for Thanksgiving shopping, I found my grandmother's recipe for Cornbread Dressing in the family heritage album Mama helped Emily make for a school project:

Ingredients:
Six or Eight home-made biscuits
One pan of cornbread
One quart of chicken broth
One large chopped onion
One cup of finely chopped celery
One small container of pimento (if desired for color)
Four medium fresh eggs
Two tablespoons of sage
Salt, black pepper, cayenne pepper to taste

Carmelize onions
Simmer onions and celery in chicken broth for about fifteen minutes
Crumble cornbread and biscuits finely in a large pot 
Add chicken broth, celery, and onion to cornbread/biscuit mixture
Add pimento if desired
Add seasonings
Mixture should be soupy
Add broth or water if mixture is too thick
Beat four eggs and fold gently into the mixture
Pour into large casserole or baking pan
Top with parsley and paprika for color if desired
Bake at 359 degrees until firm (about forty minutes)
Serve with gravy

Gravy used would have been Giblet Gravy
I prefer Redeye Gravy