1/4 c. shortening
1 c. cornmeal
1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs, beaten
1 c. buttermilk
8 slices day-old bread, cut into 1/2 inch cubes
3/4 c. chopped celery
3/4 c. chopped onion
1/2 c. chopped fresh parsley
2 tsp. poultry seasoning
2 tsp. white pepper
2 tsp. rubbed sage
1 to 2 tsp. ground thyme
1 tsp. celery salt
1/2 c. butter, melted
3 eggs, beaten
2 (14 1/2 oz.) cans ready to serve chicken broth

Spoon shortening into an 8-inch cast-iron skillet. Place in a 425 degree oven for 4 minutes or until hot.

Combine cornmeal, flour, baking powder, soda, and salt in a large bowl; add 2 eggs and buttermilk, stirring well. Spoon into hot skillet, and bake at 425 degrees for 35 minutes or until browned. Cool; crumble cornbread into a large bowl.

Add bread cubes and remaining ingredients, stirring well. Spoon into a lightly greased 9x13x2 inch baking dish, and bake at 325 degrees for 1 hour or until golden brown. Yield: 8 to 10 servings.