1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. butter
1/2 tsp. salt
2 eggs
1 tsp. poultry seasoning
1 tsp. sage
1 tsp. pepper
6 slices dry loaf bread or 4 biscuits, crumbled
4 c. coarsely crumbled cornbread
Chicken broth

Cook onions and celery in butter slowly until tender crisp. Stir in seasoning. Combine the bread crumbs in a large bowl. Add eggs and vegetables. Stir in broth. Pour in a 4 quart pan or dish. Bake in 350 degree oven for 45 minutes. Makes 9 cups.