1 pkg. Jiffy cornbread mix
6 slices stale white bread
2 c. chopped celery
1 onion, chopped
2 tsp. sage
1/4 lb. butter
2 eggs
1 qt. hot chicken or turkey broth - approximate, may be made from bony parts of chicken or turkey

Prepare cornbread as directed. Saute celery, onion and sage in butter and 1 cup of chicken broth. In food processor or blender chop cornbread and bread slices. In a large bowl, combine chopped bread crumbs, celery, onion and eggs. Pour in hot broth. Mixture should be like thin cake batter. If desired, season with salt, pepper, white pepper and poultry seasoning. Pour in greased baking dish and dot with butter. Bake at 375 degrees for 30 minutes or until lightly browned.