2 (8 in.) pans cornbread, already made
1 lg. pkgs. Pepperidge Farm bread stuffing
2 to 3 cans Swanson chicken broth
1 tbsp. sage
1 tbsp. parsley flakes
2 cans cream of chicken soup
1 stick of butter, melted
2 eggs
Chopped celery
Chopped onions

Mix cornbread with bread stuffing. Add plenty of chopped celery and onions. Add eggs, butter and all seasonings. Add cans of soup. Add enough chicken broth to make mixture almost runny. Pour into large baking pan that has been greased. Bake at 350 degrees for 1 to 1 1/2 hours. Cover with aluminum foil at first. Take off and brown for last 15 minutes.