1 pan cornbread (white cornmeal)
1 dozen eggs
2 c. celery, chopped fine (heart of celery)
2 c. green onions
Broth from turkey or chicken parts
Sage to taste
1/2 box croutons (Kellogg's best)
Salt
Pepper

Crumble cornbread and pour broth on cornbread until just a little soupy. (Extra can chicken broth if needed.) Add croutons. Stir in eggs, celery and green onions. Add sage, salt and pepper to taste. Stuff turkey or chicken. There will be plenty left to cook alone. Cook at 350 degrees for 1 hour. It's better if moist.