3 pkg. corn bread mix
1 loaf bread
2 c. chopped onions
2 c. chopped celery
10 eggs
3 cans chicken broth
turkey broth
salt, pepper and sage, to taste

Cook cornbread according to package directions. Toast loaf of bread and tear into small pieces. Sauté chopped celery and onions. Mix eggs, chicken broth, cornbread, bread pieces, celery and onions together. Add salt, pepper and sage to taste. Add turkey broth (or additional chicken broth) until consistency of thick bread batter. Pour into 15 x 11 x 2-inch baking dish. Refrigerate overnight.

Bake at 400°F until golden brown.