2 c. cornmeal
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
2 c. buttermilk
2 tbsp. bacon drippings
3 stalks celery, chopped
1 med. onion, chopped
2 tbsp. butter
12 slices day old bread, crumbled
2 to 2 1/2 c. chicken broth
1 c. milk
2 eggs, beaten
1 tsp. salt
1 tsp. poultry seasoning
1/4 tsp. pepper
2 chicken bouillon cubes
Sage to taste

Combine first 4 ingredients in large bowl. Add 2 eggs, buttermilk and bacon drippings. Mix well. Pour into a hot well-greased 10-inch skillet. Bake 35 minutes at 450 degrees. Cool and crumble into large bowl.

Saute celery and onions in butter until tender. Dissolve bouillon cubes in chicken broth. Mix all completely. Spoon into a lightly greased 9x13x2 inch dish. Bake 25 to 30 minutes at 450 degrees.