1 recipe of cornbread (9 x 9 pan), dried
5 slices bread, dried
2 cans chicken broth (or use 1 broth and 1 soup)
1/4 c. butter
1 onion, chopped
4 to 5 stalks celery, chopped
1 egg, beaten
1 tsp. poultry seasoning
1 tsp. sage (to taste)
Salt and pepper to taste

Dry bread for several days. Break into small pieces or use rolling pin. Add broth. (Use water or chicken soup as needed.)

Saute onion and celery in butter. Let cool. Then add remaining ingredients.

Bake at 350 degrees in 9 x 13 pan for 30-40 minutes until well heated. Stir from sides several times to avoid heavy crusting. Serves 8-10.

Mom would make this several times a year and with baked chicken, too.