2 pkgs. Jiffy cornbread
10 hard boiled eggs
2 stalks celery, chopped
1 lg. onion, diced
2-3 c. chicken broth
Salt
Pepper
Sage
Poultry seasoning
15 oz. can tomato sauce

Prepare cornbread as directed. Allow to cool. Crumble bread. Add approximately 2-3 cups broth, salt, pepper, sage, poultry seasoning to taste. Then add celery, onion, chopped eggs and tomato sauce. Bake at 400 degrees for 1 hour.

Broth and tomato sauce amounts may be adjusted to personal tastes (dry - less liquid; moist - more liquid).