12 slices day old bread, toasted
Cornbread (2 boxes 8 oz. Jiffy mix)
3 c. celery, chopped
3 c. onions, chopped
1 c. butter
1/2 tsp. sage
1 can mushroom soup
2 c. chicken or turkey broth
1 doz. hard boiled eggs, chopped
Salt & pepper to taste

Break toast into small pieces, crumble corn bread. Cook celery and onions in butter until transparent. Add to bread mix. Stir in sage, salt and pepper; add mushroom soup, broth and eggs; mix thoroughly. Place in baking pan and bake in preheated oven at 350 degrees for 30 minutes or until brown. Serves 20-25.