4 c. crumbled cornbread
2 c. light bread, toasted and crumbled

Mix together and set aside. 1 c. milk 2 tsp. salt 1/2 tsp. black pepper 1 c. chopped celery 1/2 c. chopped onion 1 tsp. poultry seasoning or sage 1 stick butter 1 can cream of chicken soup 4 boiled eggs, chopped

Mix broth, milk, salt, pepper, celery, onion, sage, butter and soup. Cook about 20 minutes. Mix well. Pour hot mixture over bread crumbs. If needed may add broth to make a thin batter. Last, add boiled eggs. Bake at 350 degrees about 35 minutes or until brown.