1 medium onion
chopped green onion
celery, chopped
3 eggs
1 skillet corn bread
2 slices loaf bread
3 c. (No. 2 can) chicken broth
1 tbsp. shortening (size of egg)
1 1/2 tsp. poultry salt

If not using canned broth, boil a whole chicken. Make a large skillet of corn bread; don't let it get real brown, just well done. In large bowl, mix onion, celery, 2 slices of bread, shortening, seasoning and 2 cups of broth and let set until it is all moist. Crumble corn bread in bowl. Stirring constantly, add eggs fast so not to cook with corn bread. Add a little bread at a time. Taste for seasoning amount before baking. Add salt and pepper. Add butter to pan before mixture.

Bake at 500°F in preheated oven until brown peaks form on top.