4 c. leftover biscuits
4 c. cornbread
1/2 c. chopped onion
1 c. chopped celery
Salt and pepper to taste
1 tsp. sage
3 c. chicken broth
1/3 c. butter
1 c. milk

Crumble bread in large bowl. Add onion, celery and seasonings. Add hot broth to make soft mixture. Mix well. Add butter and milk. Mixture should be soft to allow for loss of moisture during baking. Add more broth if necessary. Pour into greased pan and bake at 350 degrees for about 1 hour, until well browned.