3 pkgs. cornbread mix, made into cornbread
8 slices white bread, toasted to dryness
2 c. chopped celery
2 c. chopped onions
1/4 lb. butter, use more if needed
1 can Swanson's chicken broth
2 cans cream of chicken soup
4 raw eggs, slightly beaten
2 tsp. poultry seasoning or to taste
Sage to taste
1 can sliced water chestnuts

Cook cornbread according to directions on mix. Slowly toast white bread in oven until dried out. Saute onions and celery in butter until onion is tender. In a large mixing bowl or pan, thoroughly combine cornbread and dried toast with sauteed onions and celery, along with drippings. Stir in broth, soup, eggs, poultry seasoning, sage and water chestnuts. Mix well. Bake in large baking pan (approximately 16"x12"), uncovered at 350 degrees for about 1 hour, or until brown. Serve with turkey, chicken or other fowl. (NOTE: Not intended as a bird stuffing.)