4 c. crumbled corn bread
2 c. dry bread crumbs
3 1/2 c. chicken stock
3 eggs
1 c. milk
2 tsp. salt (I usually do not use this much)
1 tsp. pepper
1 c. chopped celery
1 tsp. poultry seasoning or sage
1/4 to 1/2 c. chopped onion

Mix corn bread with crumbs and add stock. Beat eggs slightly, add milk, salt and pepper. Add to bread mixture. Then add chopped celery, poultry seasoning and chopped onion and bake in a well greased pan (375 degrees) 30 to 40 minutes or use for stuffing the bird. (Makes about 8 cups.)