1 med. onion, chopped
3 stalks celery, chopped
1 pan cornbread (8 or 9 inch cake pan)
3 raw eggs
1 bag Pepperidge Farm herb stuffing
2 cans chicken broth
2 cans cream of chicken soup
4 boiled eggs, chopped
Salt and pepper to taste

Saute onion and celery. Combine all ingredients. Bake at 350 degrees to desired consistency.