1 hen, boiled and de-boned
1 pan yellow cornbread (oblong cake pan size)
6 c. toasted bread
3 cans mushroom soup
3 tbsp. sage
2 c. chopped celery
2 c. chopped onion
1 1/2 to 2 qts. chicken or turkey broth (enough so mixture will not be dry or watery)

In 2 quart boiler, uncovered, boil celery and onions 20 minutes with just enough water to cover top. Meanwhile, crumble toasted bread and cornbread in large roaster. Add all other ingredients including celery/onion mixture. Stir to mix well. Taste test, may add 1 more tablespoon sugar if desired.

Bake in preheated oven 30 to 40 minutes at 375 degrees.

Note: Mixture can be divided into smaller containers to cook, freeze and cook later.