4 qts. cornbread crumbs (no sugar)
3 lg. onions, chopped
6 bunches green onions, chopped (use some stems)
2 c. celery, chopped
2 tsp. plus 1 pinch sage
4 eggs, beaten lightly
4 cans chicken broth (fresh or canned)
3 cans cream of chicken soup
Salt
Pepper

Boil celery and onions in broth 10 minutes. Add cream of chicken soup. Mix in a large bowl, crumbs, sage, eggs, salt and pepper. Pour boiled mixture over crumb mixture and blend well. Pour into 2 (10 1/2 x 6 x 2-inch) Pyrex baking dishes and bake at 350 degrees, 30 minutes. Serve one, freeze one for later.

GRAVY:

Mix: 2 c. chicken broth 4 to 6 tbsp. flour A little crumbly dressing

Add: 3 eggs, hard boiled & chopped

Stir and serve over dressing.