Bake ahead:

1 sq. pan cornbread with 3X amount of grease normally used
1 can 10 biscuits (cheap kind)
4 pieces toast

Crumble all bread while hot. Melt 2 chicken bouillon cubes in glass of hot water. Add to bread mixture in large bowl (I use tupperware cake taker to mix and store in before cooking.) Add 1 medium onion, diced. Salt and pepper to taste. Sprinkle with sage to taste (I use a lot!) Boil about 4 cups water. Mix into bread.

Beat 2 eggs and add to mixture. Add enough water to make mixture real sloppy, mushy when bowl is jiggled. Bake at 350 degrees for about 45 minutes in 9 x 11 inch pan or 2 cast iron skillets.

Can use 1/2 water and 1/2 canned chicken broth for extra flavor.