6 c. crumbled corn bread (one 8 x 8 pan)
6 c. dry bread pieces
2 tsp. salt
1 tsp. pepper
1 to 2 tbsp. poultry seasoning
1/2 c. butter
2 medium size carrots, grated
1 c. diced celery
1/2 c. chopped onion
1/2 c. chopped green pepper
3 beaten eggs
2 to 3 c. broth (chicken)

Combine corn bread, bread, salt, pepper and poultry seasoning in a very large bowl. Brown in pan with 1/4 cup oil the celery, onion, peppers and carrots. Cook until tender, about 7 minutes. Add to corn bread mixture. Mix well. Pour into 9 x 12 greased pan. Pour eggs mixed in broth over top of corn bread mixture. Dot with butter and mix into mixture. Add more broth, if you like.

Bake at 375°F for 45 minutes.