2 1/4 lb. corn bread (lg. skillet)
1 lb. light bread
5 eggs
1 1/3 tbsp. sage
1/4 tbsp. melted butter
1 c. onions
1 c. celery
1/2 c. chicken broth (stock)
1 can cream of chicken soup
1 qt. chicken broth

Crumble breads, add eggs. Combine butter, soup and 1 quart chicken broth, pour over bread mixture. Mix all ingredients. More water or broth may need to be added.