3 c. chopped celery
3 c. chopped onions
1/2 c. green onion tops
8 c. corn bread (2 c. light bread - optional)
1/2 c. butter

Saute vegetables in butter. Add enough chicken or turkey stock to cook until tender. Mix with corn bread. Add more stock to get a soft consistency.

Add 6 well beaten eggs to this mixture and salt and pepper to taste. Also add sage or poultry seasoning, if desired. Bake at 350 degrees for 25-30 minutes.