6 c. cornbread crumbs
4 c. biscuit and loaf bread crumbs (may use all loaf if
no biscuit available)
2 c. seasoned Pepperidge dressing mix
2 tsp. sage or dressing seasoning
1 tsp. black pepper
1/4 stick butter
1 c. chopped onion
1 c. chopped celery
8 c. hot chicken broth
4 eggs, well beaten

Mix bread crumbs in large bowl, add sage and pepper. Melt butter in microwave safe dish, add onion and celery, cook on high 2 minutes. Add onion and celery to crumbs; stir well. Add 6 cups hot broth and mix until well blended. Add water, if necessary to make the mixture soupy. Cover bowl with large plate and let steam for about 15 minutes. Add eggs to mixture. Mix well. Pour into a 9 by 13 pan and bake in preheated oven for 30 minutes or until lightly browned but still soft to touch.