8 c crumbled cornbread
4 c. dry bread crumbs
7 c. stock
2 c. sweet milk
6 eggs, slightly beaten
1 tbsp. salt
1/2 tsp. pepper
1 c. chopped celery (optional)
1 tbsp. poultry seasoning

Add stock to cornbread and milk to bread crumbs. Let stand few minutes, then mix all ingredients together and bake in well-greased 9x13 pan. Bake at 425 degrees for 30-40 minutes or until brown.